CAST IRON SKILLET CORNBREAD

Ingredients:

Batter:
Dry Ingredients:
1 Cup Almond Flour
1.5 Cups Cornmeal
1 Teaspoon Salt
2 Teaspoons Baking Soda
½ Teaspoon Baking Powder
4 Tablespoons Melted Butter
 
Wet Ingredients:
¼ Cup Honey
2 Eggs
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Lemon
1 Cup Coconut Milk
 
Add-ins:
8 oz Sharp Cheddar (I used Hook’s 5-year)
3+ Peppers, roasted (per instructions below)
3+ ears of corn
 
Directions:
Get the corn ready: 
Bring a pot of salted water to a boil (enough to cover the corn).  Remove husks and silk. Once the water is boiling, submerge the ears of corn, cover the pot and turn off the burner.  Let sit for 10 minutes and remove corn to cool.
 
Get your add-ins ready: 
Peppers: slice peppers into halves and deseed them.  Turn broiler on high, and arrange on a baking sheet and place in the oven about 5 inches from the broiler (you can also do on the stovetop if you have a gas stove).  Dice peppers and set aside.
Cheese: shred it and set it aside.
Corn: once it is cool enough to touch, cut the kernels off the ear.

Make the batter:
Combine the dry ingredients in a medium size bowl.
Combine the wet ingredients (except melted butter) in a small bowl.
Add melted butter to the dry ingredients and mix together, then add the wet ingredients to the dry and combine.

Heat a large cast iron skillet over medium-high heat.  Add two tablespoons of butter to the pan and once hot, add corn, sauté until pieces of the corn are charred/brown. Turn off burner.
 
Mix the peppers and cheese into the wet batter until just combined and transfer batter to the skillet, carefully incorporating the corn.
 
Bake for 20-23 minutes, or until a toothpick comes out clean.
 
Serve with butter.