Roti Jagung Jalapeno

Instructions

1. Add 2 teaspoons vegetable oil to a 9 or 10-inch oven-safe skillet, or spray a 9 x 9 x 2-inch baking pan with nonstick cooking spray and place it in the oven. Preheat the oven to 400 degrees Fahrenheit with the skillet or pan inside.
2. Add 1 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons granulated sugar, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to a large bowl and stir to combine.
3. Add 1 cup buttermilk, ½ cup melted unsalted butter , and 2 large eggs and mix until fully combined. Gently stir in 1 cup shredded cheddar cheese , ½ cup creamed style corn, and ½ cup seeded and diced jalapeños .
4. Remove the skillet from the oven. Carefully tilt the skillet so the oil coats up the sides of it, or use a heat-safe pastry brush to brush the hot oil up the sides. Add the batter to the skillet and top with ½ cup shredded cheddar cheese and, if desired, additional jalapeños.
5. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean and the edges are starting to brown. Let the bread cool for 10 minutes before serving.