Cast-Iron Jalapeno Cornbread

35 minutes prep time | Serves 6

What you need:

• 1 1/4 c cornmeal
• 3/4 c unbleached flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp sea salt
• 2 Tbsp brown sugar
• 1 large jalapeno, seeded and chopped
• 1 large egg
• 1 3/4 c buttermilk or soymilk
• 3 Tbsp extra-virgin olive oil, divided
• 1 medium tomato, seeded and diced

What you do:

1. Preheat oven to 425°. Place 10-inch cast-iron skillet in oven to preheat.
2. In large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir in jalapeno.
3. In medium bowl, whisk egg. Whisk in buttermilk and two tablespoons of olive oil. Squeeze juice out of tomatoes and then stir them into buttermilk mixture.
4. Quickly stir buttermilk mixture into cornmeal mixture. Carefully remove cast-iron pan from oven and place it on a cooling rack. Drizzle remaining tablespoon of oil into pan and swirl to coat.
5. Scrape batter into hot pan. Return to oven and bake for 20 to 25 minutes until top is golden brown and toothpick inserted in center comes out clean.

Per serving: 286 Calories, 8 g Protein, 42 g Carbohydrates, 4 g Fiber, 10 g Total fat (1 g sat, 6 g mono, 2 g poly), 329 mg Sodium, Vitamin B1 (thiamine), B12, Vitamin B2 (riboflavin), B3 (niacin), B6, Biotin, Folate, Pantothenic acid, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium