Skillet Corn Bread with Corn Relish

Prep /Total time: 45 minutes  ... Makes 1 ...10-inch round cornbread

Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making the corn bread substantial enough to serve as a vegetarian lunch with a green salad and some sliced tomatoes.

1 ..................stick unsalted butter
1-1/2 ...........cups all-purpose flour
3/4 ..............cup stone-ground yellow or white cornmeal 1 .................tablespoon baking powder
1 .................tablespoon sugar
2 .................teaspoons kosher salt
2 .................large eggs, lightly beaten
1-1/4 ..........cups milk
1-1/2 ..........cups well-drained Corn Relish with Roasted Peppers ( recipe below).

1.         Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.
2.         In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn
3.         Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
4.        Scrape the batter into the hot skillet and spread it evenly. 
5.         Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.
TIP: 
Make ahead the corn bread can be wrapped in foil and refrigerated for 3 days. Rewarm the corn bread before serving.

Corn Relish with Roasted Peppers

Prep / Total : 1 hour ...Makes 4 pints

This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.

12 ............ears of corn, shucked
1 ..............red bell pepper
1 ..............green bell pepper
4 ..............jalapeños
1-1/2 .......cups apple cider vinegar
1-1/2 .......cups sugar
1 ..............Spanish onion, finely diced 2 ..............tablespoons whole-grain mustard
**Salt**

1.         Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
2.        Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly. Peel, stem and seed the peppers and jalapeños. Cut the bell peppers into 1/2-inch dice and the jalapeños into 1/4-inch dice.
3.       In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring. Add the corn, peppers, jalapeños, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
4.        Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.
Heart Healthy