Spice things up at your Thanksgiving celebration with this jalapeño and sun-dried tomato cornbread. Studded with corn kernels, this corn bread turns out moist and fluffy and bursts with flavor.

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/skillet-cornbread

Makes about 10-12 servings
1 cup (150g) cornmeal ( stone ground preferably )
1 cup (125g) all purpose flour
3 tbsp (45g) sugar
1 tsp (5g) salt
1/2 tsp (3g) baking soda
1 1/2 tsp (6g) baking powder
1 cup (240ml) buttermilk
2 eggs
1/4 cup (56g) butter, melted
3/4 cup (130g) sweet corn (fresh, thawed, or canned; drained well) 1 jalapeno pepper, finely diced
2 tbsp (20g) sun-dried tomatoes, finely diced
1/2 cup (50g) cheddar cheese, grated
2 tbsp (6g) fresh chopped cilantro
1 tbsp (14g) butter, for melting in the skillet

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