Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 1 1/4 cups flour, sifted
- 3/4 cup cornmeal
- 2/3 cup light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 jalapeno
- 1/2 cup sour cream
- 3/4 cup milk
- 1 egg + 1 yolk, lightly beaten
- 3 tablespoons honey
- 1/4 cup unsalted butter, melted
- 1 cup cranberries, rinsed and any stems removed
Preparation:
Preheat oven to 375º F.In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. Mix well, making sure there's no lumps.
Roast the jalapeño (optional). Do this by placing the jalapeño on foil and under a preheated broiler or holding over the flame of a gas range with tongs. Turn the pepper as it blackens and blisters. You want the skin to blacken but not the flesh underneath, so don't over do it. When the pepper is black all over, let cool for a minute then peel off the skin (you might want to wear rubber gloves for this). Don't rinse the pepper under water because this removes an oil containing much of the flavor. A few flakes of charred pepper are okay. Remove the stem and seeds, then mince the jalapeño.
In another bowl, whisk together the sour cream, milk, eggs and honey. Whisk in the melted butter.
Add the wet mixture to the dry mixture and fold together until just mixed. Batter will be fairly thick.
Fold in the cranberries and chopped jalapeño. Don't overmix.
Scrap into a lightly oiled 10-inch cast iron skillet or similar baking dish. Bake for 30 to 35 minutes or until a toothpick comes out of the center clean.
Serve warm with butter.
