Guest Author - Deborah Adams

2 Tbs. melted butter
1/2 cup yellow cornmeal
3/4 cup all-purpose flour
1 ½ tsp. baking powder
1/2 tsp. salt
Pepper to taste
1 Tbs. honey
3 eggs, beaten until light and foamy
1/2 cup milk
1/2 cup whole kernel corn
1 small onion, diced
1 clove garlic, diced
1 small jalapeño pepper, diced
1/2 cup chopped tomatoes
1/2 cup cheddar cheese, grated

Preheat oven to 425ºF. Generously coat a 9-inch cast-iron skillet with butter; place in oven while the oven preheats. Blending well, combine all of the remaining ingredients except for the cheese. When butter has melted and the skillet is thoroughly heated, removed the skillet from the oven and gently pour the batter into it, spreading it out evenly. Sprinkle the cheese over the batter. Return the skillet to oven and bake for 30 minutes or until a knife inserted in the center comes out clean. Remove from the oven and cool for about 5 minutes. Best if served warm.

This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.