Saveur

Photo: Andre Baranowski

2 cups yellow cornmeal
2 cups flour
1 1⁄2 tbsp. sugar
1 tbsp. plus 1 tsp. baking powder
2 1⁄2 tsp. salt
2 cups milk
1⁄2 cup corn oil
2 eggs, beaten
3⁄4 cup fresh or frozen corn kernels
3⁄4 cup sliced pickled jalapeños
2 tbsp. butter

1. Heat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalapeños; set batter aside.

2. Heat a 12" cast-iron skillet; grease with butter. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.

SERVES 10

This article was first published in Saveur in Issue #121