Ingredients:

  • 1.5 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp sea salt
  • 1 tbsp honey
  • 1 cup plain non-fat Greek yogurt
  • 2 large eggs
  • 0.5 cup low-fat buttermilk
  • 0.25 cup light olive oil
  • 14.75 oz cream-style corn
  • 4 oz diced green chiles, drained
  • 1 cup shredded sharp cheddar cheese
  • 2 fresh jalapeños, finely diced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Place a 10-inch cast-iron skillet inside the oven and preheat to 400°F (200°C).
  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, buttermilk, light olive oil, and honey until smooth.
  3. Incorporate the dry ingredients: cornmeal, flour, baking powder, baking soda, and sea salt. Stir until just combined.
  4. Fold in the cream-style corn, drained green chiles, shredded cheddar cheese, diced jalapeños, and chopped cilantro.
  5. Carefully remove the hot skillet from the oven. If desired, add a teaspoon of oil to coat. Perform the 'Sizzle Pour' by pouring the batter into the searing hot pan.
  6. Bake for 30 minutes or until the edges are dark golden brown and a toothpick inserted into the center comes out clean.