Skillet Cornbread with Corn Relish

Prep / Total time : 50 minutes ... Makes one 10-inch round cornbread

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

1................stick unsalted butter
1...... .........cups all-purpose flour
1-1/3 ........cup stone-ground yellow or white corn meal
1 ...............tablespoon baking powder
1 ...............tablespoon sugar
2 .............. teaspoon kosher salt
2 ...............large eggs , lighty 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*F . 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 liquids ingredients and the corn relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened .
3 .         Scrape the batter into the hot skillet and spread it evenly. Bake in center of the oven for about 35 minutes , until 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 29 minutes . Cut into squares and serve .
TIP :
Make ahead : The cornbread can be wrapped in foil and refrigerated for 3 days . Re-warm the corn bread before serving .

Corn Relish  with Roasted Peppers

Prep / Total time : 1 hour 50 minutes ..... Makes 4 pints

This fresh , jalapeno-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 ............jalapenos
1-1/2 ......cups sugar
1 ............Spanish  onion , finely diced
2 ............tablespoons whole grain 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 drain. Drain the corn and pat dry . Cut off the kernels .
2 .        Roast the bell peppers and jalapenos 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 jalapenos . Cut the bell peppers into 1/2-inch dice and the jalapenos 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 , jalapenos , 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 jars canning jars and refrigerate for up to 3 months .  
Heart Healthy