Rotel Cornbread

I love cornbread and sometimes change it up by adding different flavors... This Rotel Cornbread was very flavorful, had a touch of heat and was very moist! I could easily see adding cheddar cheese and maybe some ham or jalapeno (the extra color would be beautiful).

Preheating cast iron makes a great crunchy crust! **I reserve 1 Tblsp of the called for butter and after the batter is mixed, remove the skillet from the oven, add the 1 Tblsp butter and spin it around to coat the skillet. Then pour in the batter and bake as normal.

This post HERE has three different flavors: 

Orange-Rosemary, Jalapeno-Cheddar and Carmalized Onion-Bacon.

The recipe below is my go-to cornbread recipe, if you'd like it plain just leave out the Rotel.

Rotel Cornbread
1 C A/P flour*
1 C cornmeal
1 Tblsp baking powder
pinch of salt
1/4 C sugar
2 eggs
1 C milk
4 Tblsp butter, very soft**-reserve 1 Tblsp if using a cast iron skillet-see above
10 oz can Rotel, drained very well

1. Place 10" cast iron skillet in oven and preheat to 400 degrees. Note: This can be made in a greased deep pie dish or 8x8 pan as well, no preheating necessary.
2. Add flour (*since this mix will be a little wetter I added 2 Tblsp whole wheat flour to my measuring cup before topping it off with A/P), cornmeal, baking powder, salt, sugar, eggs, milk and butter to mixing bowl. Mix until just smooth.
3. Fold  in the Rotel.
4. Pour into skillet or baking dish,
5. Bake for approx 25 minutes or until done.

Spice things up and have a happy day:@)