Jalapeno Cheddar Cornbread
This is a delicious cornbread recipe that will make for a great side dish. Pair with a rack of ribs like I did in my 72 Hour Sous Vide Ribs or with a hearty soup like chili. Whatever the occasion this simple and cheap cornbread recipe will be sure to impress. An easy twist on a classic Americana recipe.
- 2 tablespoons Butter
- 2 cups of yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 large egg, lightly beaten
- 2 cups buttermilk, shaken
- 2 jalapenos
- 1 1/4 cup cheddar cheese, shredded and divided
Place 12" cast iron skill in oven and pre-heat the oven to 450°F
First, slice the top off the jalapeno and seed. Then slice 6 jalapeno rings to top the cornbread with, medium dice the rest of the jalapeno. Mix together the dry ingredients and set aside. Whisk the egg and buttermilk together, then mix in with the dry ingredients. Gently fold in the jalapeno's and 1 cup of shredded cheddar, do not over mix.
Remove the cast iron skillet from the oven and carefully butter the pan (on the bottom and the sides). Pour the batter into the cast iron skillet, top with jalapeno rings and the remaining 1/4 cup of cheddar. Bake in the oven for 20 minutes or until it passes the toothpick test (toothpick should come out dry when cornbread is poked). It should be brown on the top and pulling away from the sides of the skillet.