-
1
1.
-
2
Preheat oven to 450A degrees .
-
3
2.
-
4
Soak corn and onions in the lime juice.
-
5
3.
-
6
Put oil into skillet, being sure to coat entire inner surface of
-
7
skillet, and then place skillet into warming oven.
-
8
(This achieves 2
-
9
goals: The oil is thinned prior to adding it to the batter, and the
-
10
skillet is already hot when you add the complete mixture, ensuring a
-
11
crisp outer edge.)
-
12
4.
-
13
After 15 minutes strain corn and onion from lime juice.
-
14
5.
-
15
Mix together all dry ingredients.
-
16
Mix in the milk,eggs,corn, jalapenos, and onions.
-
17
6.
-
18
Making sure the skillet and oil are quite hot, but not smoking
-
19
(about 5 minutes in the warming oven), steadily pour and stir in the
-
20
hot oil into the rest of the batter.
-
21
You want to stir as the oil is
-
22
being poured, or you may risk burning the batter.
-
23
7.
-
24
Pour the batter into the now hot pan.
-
25
If you're lucky, it will
-
26
spatter as it hits the hot iron.
-
27
8.
-
28
After batter is in pan place into oven about 20-24 minutes.
-
29
The top sould be golden-brown and cracking a bit from rising.
-
30
After taking it out of the oven and is still hot spread the butter and drizzel the honey over the top.
-
31
9.
-
32
Allow the cornbread enough time to soak the honey and butter in befor serving.
