Makes six to eight servings
Ingredients
- 1/4 cup butter
- 4 cups frozen corn kernels
- 1 cup diced red bell peppers
- 1/4 cup diced jalapeño peppers (optional)
- 1 cup whole milk or coconut milk
- 4 eggs
- Salt and freshly ground black pepper to taste
- 1/2 cup grated sharp cheddar cheese
Directions
- Preheat oven to 400 degrees F.
- Add butter to a 9-inch cast-iron skillet and place in oven to melt butter.
- Stir in 2 cups corn kernels, the bell peppers, and the jalapeño peppers if using.
- Roast for 10 minutes while you prepare the batter.
- Blend the remaining 2 cups corn kernels with the milk and eggs until frothy, and season with salt and pepper. Pour into the hot skillet and stir in the cheese.
- Bake for 20 to 25 minutes until browned and puffed and cooked through.
- Serve warm.