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1
Preheat the oven to 350F.
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2
Grease a 14-inch cast-iron skillet.
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3
Heat it in the oven while making the cornbread batter.
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4
In a large bowl, whisk together the eggs, honey, milk, and oil.
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5
In a bowl, mix the cornmeal, flour, baking powder, and salt until combined.
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6
Stir the flour mixture into the egg mixture until combined.
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7
In a large skillet set on medium heat, melt the butter and saute the onion, jalapeno, corn, and red pepper, about 3 minutes.
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8
Stir in the arugula, and cook for 1 minute more, until the greens are wilted.
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9
Fold the sauteed vegetables and cheese into the cornbread mixture.
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10
Use a kitchen mitt to remove the heated skillet from the oven.
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11
Spoon the batter into the prepared skillet and return it to the oven.
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12
Bake until the cornbread is golden around the edges and a toothpick inserted in the middle comes out clean, 35 to 40 minutes.
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13
Serve straight from the skillet hot or at room temperature.
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14
If you are making cornbread croutons for chopped salad (page 217), skip the vegetables and cheese, and bake in a greased 13 by 18-inch pan until golden around the edges and a toothpick inserted comes out clean, about 30 minutes.
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15
Let cool and cut into croutons.
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16
You can bake the cornbread in the skillet early in the day and reheat in a 300F oven before serving.
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17
Make croutons a day ahead.
