The fresh pop of jalapeno gives this cornbread just the right amount of heat. Don't forget to bake in a cast iron skillet to give the crust some crunch.

Ingredients:

1 cup Yellow Cornmeal
1 cup All-purpose flour
3 tbsp. Sugar
4 tsp. Baking powder
1 tsp. Cumin, ground
3/4 tsp. Salt
1 cup Milk
4 tbsp. Butter, melted
2 Eggs, lightly beaten
1 cup corn (fresh or frozen)
1/2 small Red bell pepper, seeded and chopped
2 Scallions, chopped finely
2 Jalapenos, seeded and chopped

Instructions:

Preheat oven to 375°F. Coat a 9-inch cast iron skillet. Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl. Mix milk, butter and eggs in a small bowl; add to cornmeal mixture and stir until almost combined. Add vegetables; stir just until combined. Spoon into pan. Bake until lightly browned and a cake tester inserted in center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes before cutting; serve warm.

Serves 8