Chef Katsuji Tanabe
65 W. Kinzie St.
1 cup all-purpose flour
1 cup yellow cornmeal
1⁄4 teaspoon salt
4 teaspoons baking powder
1 (15 ounce) can of creamed corn
2 ounces (4 Tbs) roasted jalapeño, chopped
1 cup butter
1 cup sugar
1⁄2 cup oaxaca cheese, crumbled
1⁄2 cup monterey jack cheese, shredded
Preheat the oven and skillet to 300 degrees. Mix flour, cornmeal, salt and baking powder and set aside. Melt butter and combine with sugar, creamed corn and jalapeño . Mix to combine. Add the eggs one-by-one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay. Carefully remove cast iron skillet from oven and evenly coat top and sides butter. Pour in cornbread batter. Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.