Jalapeño Cornbread

1 . Stage

Preheat the skillet: Put the canola oil in a 9 or 10 inch cast iron skillet and place the skillet in the oven. Heat oven to 400°F with the skillet inside.

2 . Stage

Whisk together the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking soda and salt.

3 . Stage

Whisk together the yogurt, milk, egg: In a separate bowl, whisk together the yogurt, milk, and egg.

4 . Stage

Combine wet with dry and add the butter, chiles, corn, and cheese: Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Stir in the melted butter, the chopped jalapeños, corn, and cheese.

5 . Stage

Pour batter into hot skillet: Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.

6 . Stage

Bake: Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.

7 . Stage

Let rest before cutting: Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. I recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (I've burned my hand picking up a hot skillet; it's no fun.) Serving tip—drizzle with honey! There's plenty of butter in the batter, none extra needed. Did you love the recipe? Give us some stars and leave a comment below!