4 C flour
5 C cornmeal
1/3 C baking powder
4 tsp salt
3 C yogurt
1 1/2 C milk
1 1/2 C butter, melted and left to come to room temperature
6 C corn kernels
1 Tbsp (approx) minced, seeded, green jalapeno pepper
1/4 C vegetable oil
Preheat oven to 425F. Warm 3 cast iron skillets in the oven.
In a large bowl, sift together the flour, cornmeal, baking powder and salt.
In a separate bowl lightly whisk eggs, milk and yogurt.
Pour the mixture in to the flour and stir with a wooden spoon until blended.
Pour the butter in to the batter.
Stir in the corn and the jalapeno pepper
Remove pan from oven, heat on medium on the stove and pour in vegetable oil and make it flow over all the inside of the pan.
Add the batter and smooth the top. Reduce heat on stove to low and cook for 1 minute.
Place skillets back in to the oven for 15 minutes and test with a toothpick before removing from the oven.
The cornbread should rest for 5 minutes before attempting to remove.