12 - 16 pieces
one 11-inch cast iron skillet (see hints below)
1 medium jalapeno pepper
corn from one large ear corn (approx. 1 - 1 1/2 cups corn)
1 - 1 1/2 cups grated zucchini (see procedure below)
1 Tbs vegetable oil
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 Tbs baking powder
1/2 tsp salt
1/4 cup lightly packed light brown sugar
3 large eggs
1 1/2 cups milk
1/3 cup vegetable oil
3/4 cup grated cheddar cheese
1-2 tsp vegetable oil for skillet before adding batter
Preheat the oven to 400 degrees.
Deseed and finely mince one medium jalapeno pepper, remove the corn from one large ear of corn, and chop that up a bit, and then use a box grater to grate an equal amount of zucchini.
Place the grated zucchini into 2 - 3 layers of paper towels (or a clean kitchen towel) and squeeze as much water as you can out of it over the sink.
Next, add about 1 Tbs vegetable oil to the skillet and saute the corn, jalapeno pepper and zucchini, on medium to medium high heat, for 3 - 4 minutes and turn the heat off.
Use a large mixing bowl to combine 1 1/2 cups all-purpose flour with 1 1/2 cups cornmeal and add 1 Tbs baking powder, 1/2 tsp salt and a lightly packed 1/4 cup light brown sugar and mix that up.
Then add 3 large eggs, 1 1/2 cups milk and 1/3 cup vegetable oil and stir until just combined.
Then fold in the corn and zucchini and about 3/4 cup grated cheddar cheese.
Add another 1 - 2 tsp vegetable oil to the skillet and spread that around, add the batter to the skillet and place it onto the center rack of the preheated oven.
That will take just about 30 minutes to bake, use a toothpick to check for doneness.
Use a 10-inch skillet instead. It may take a little longer to bake because it will be a bit thicker.
Use a 9 x 13-inch baking dish instead of a skillet and sauté the veggies in a separate nonstick pan before adding them to the batter and to the oiled baking dish.