I experimented and came up with a recipe for skillet cornbread. I prefer to use whole wheat flour in recipes whenever possible. However, I discovered that in this recipe, adding some white flour helped to achieve a lighter texture for the cornbread so that it was not too dense. On my first attempt I used only whole wheat flour and the result was that the cornbread was a little heavier than I would have liked. To keep the recipe lowfat, I used fat free cheddar cheese and lowfat buttermilk. This recipe yields 9 servings of cornbread at approximately 252 calories/serving.
Jalapeno Cheddar Skillet Cornbread
2 Tablespoons vegetable oil
2 Jalapeno peppers, seeded and diced
1/4 cup vegetable oil
1 1/2 cups lowfat buttermilk
2 eggs, beaten
2 Tablespoons honey
1/4 cup Shredded fat free cheddar cheese
1 cup corn kernels
1 small red pepper, diced
1 1/4 cups cornmeal
1/2 cup whole wheat flour
1/4 cup white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon paprika
Preheat the oven to 425 degrees. Chop the jalapeno pepper into small pieces. Careful when handling the pepper. Remember to wear gloves. Even hand washing will not remove the potentially irritating juices from your skin. Remove the seeds and veins from the pepper before chopping.
Add flour mixture to buttermilk and oil mixture. Stir to combine.
Pour prepared mixture into skillet with sauteed jalepeno peppers. Mix together to distribute jalapeno peppers into cornbread.
Place in preheated 425 degree oven. Bake for approximately 25-30 minutes until toothpick inserted in center comes out clean. Cut into wedges.