Cheddar Jalapeño Cornbread

A classic, yes, but one that’s so worth writing about. Who doesn’t love them some sweet sweet cornbread? Unfortunately it can go wrong in many ways…too dry, too grainy, not enough flavor. This recipe, however, combines just enough cheese with a gentle kick from the cayenne and jalapeno resulting in a moist, delectable bread that’s sure to please.

*Note: If you happen to have a well-seasoned cast-iron skillet lying around bake your cornbread in it! It’ll only add to the flavor. Simply heat the skillet for 5 minutes in the preheated oven, butter it and then pour the batter in. Dang!

1 cup AP flour
1 cup stone-ground yellow cornmeal
3 T sugar
1 t baking soda
1 t salt
¼ t ground pepper
¼ t cayenne
1 jalapeno, seeded and finely diced
1 ½ cups buttermilk
2 large eggs
1 ½ cups shredded cheddar cheese
2 T butter

Preheat your oven to 425 degrees. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, salt, peppers and jalapeño.Make a well. Add the buttermilk and eggs to the well, and whisk lightly to loosen eggs. Gently incorporate the dry ingredients and then the cheese. Careful not to over mix.Butter the bottom and sides of an 8”x8” pan (and/or use cooking spray, cornbread is notorious for sticking). Pour the batter in and bake until slightly golden on top and a toothpick comes out clean – about 20 minutes. Allow to cool and keep in an air tight container. Or serve warm – fresh from the oven.
Mmm, warm cornbread, a perfect accompaniment to a big ‘ol batch of chili, or heck, enjoy it on its own!