Evelyn's Cheesy Cornbread
Ingredients
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2 cups Self-Rising cornmeal
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1 cup Self-Rising flour
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¾ cup granulated sugar
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2 large eggs, beaten
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½ cup vegetable oil
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1 cup whole milk
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1/4 cup finely chopped seeded jalapeño peppers
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1 cup extra sharp cheddar cheese, shredded
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2 tablespoons unsalted butter
Directions
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Preheat oven to 375°. Pour ¼ cup oil into a cast iron skillet and heat oil in oven until very hot.
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In a large bowl, combine cornmeal, flour, sugar, eggs, remaining oil and milk. Stir until mixed well.
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Stir in cheese and peppers.
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Pour batter into skillet with hot oil. Batter will start to cook around edges.
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Bake 25-30 minutes or until golden brown and tooth pick inserted comes out clean.
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Remove from oven and add butter to top of cornbread. Let cool before serving.
