Jalapeno Cheddar Cornbread

Honestly, there is nothing better with a spicy bowl of chili. It also makes a great snack with some fresh butter.

There is something about making cornbread in a cast iron skillet. The satisfying crunch that is created from the melted butter in the pan is divine. The addition of cheese and jalapenos add flavor layers that are hard to beat. Goes great with ribs, chili, or pretty much anything.

Software

·         4 T butter, unsalted

·         1 c. corn meal, yellow or white

·         1 c. flour

·         1/3 c. sugar

·         4 t. baking powder

·         1/2 t. kosher salt

·         1 egg

·         1 1/4 c. milk or buttermilk or a combination

·         1 c. shredded cheddar cheese

·         2 jalapenos, diced

Method

1.       Place cast iron skillet in cold oven and set the temperature to 425 degrees.

2.       While the oven heats, mix the corn meal, flour, sugar, baking powder and salt in a medium bowl.

3.       In a separate bowl, whisk together the egg and dairy.

4.       Create a well in the dry ingredients and pour in the wet ingredients. Stir until well mixed.

5.       Fold in the cheese and jalapenos

6.       When the oven reaches temperature, add the butter to the skillet and let it melt completely, swirling to coat the bottom and sides.

7.       Add the batter to the skillet and bake for about 20-25 minutes. Check for doneness with a toothpick in the middle. It should come out clean.

8.       Remove immediately to a cutting board. Cut into wedges and serve.

9.       Enjoy

Variants

You can leave out the cheese or the jalapenos or both. Changing out the cheese for a different flavor could also change the texture. A softer cheese might create a softer bite. Some people add corn kernels to their cornbread. Fold in about a cup of corn when you add the cheese and pepper. If you think the jalapeno might be too much, you can opt for cayenne or Old Bay into the dry ingredients. It really opens up the possibilities.