Skillet Cornbread

• 2 tablespoon(s) canola oil, (in skillet)
• .25 cup(s) canola oil, (in bowl)
• 1.5 cup(s) buttermilk
• 1 large egg
• 1.25 cup(s) all-purpose flour
• 1 cup(s) yellow cornmeal
• 1.5 tablespoon(s) sugar
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) baking powder
• .5 teaspoon(s) salt
• .5 cup(s) fresh or canned corn kernels
• .333 cup(s) red onion
• .25 cup(s) chopped cilantro plus sprigs for garnish
• 2  red or green jalapeño chiles, seeded, finely chopped

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Directions

1. Place 2 tablespoons of the oil into a 9-inch cast-iron skillet; place skillet in oven. Heat oven to 425 degrees F.
2. In a bowl, whisk 1/4 cup oil, buttermilk, and egg. In separate bowl, whisk flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir in buttermilk mixture, then remaining ingredients.
3. Remove hot skillet from oven; scrape in cornmeal batter and level with a spatula. Lightly press a few sprigs cilantro into top of batter. Bake 26 to 28 minutes, or until pick inserted in center comes out clean. Let cool in skillet on wire rack until warm. Cut into thin slices and serve from skillet with Bowl of Red. (Can be made 1 day ahead, removed from skillet, and wrapped tightly in plastic wrap; reheat in microwave.)

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