Cheese & Jalapeño Cornbread
Bringing a bit of heat to a classic dish, this cornbread is a great balance of sweet and savory. Pair with a little butter and it's a perfect side for so many meals.
Servings: 10 people
Ingredients
- 6 tablespoons unsalted butter
- 1 ¼ cups cornmeal (use a coarser grind for more texture)
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup light brown sugar
- 1 cup buttermilk
- ½ cup whole milk
- 2 large eggs
- 2 tablespoons honey
- 1-2 jalapeños diced, with or without seeds
- ½ cup cheddar cheese
Instructions
- Preheat oven to 400°F. Place butter in an 8- or 9-inch cast-iron skillet and put it into the warm oven. Let the butter melt while you prepare the bread.6 tablespoons unsalted butter
- In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Add brown sugar and whisk to remove any clumps or lumps. Pour in buttermilk, milk, eggs, and honey. Whisk to combine.1 ¼ cups cornmeal (use a coarser grind for more texture), 1 cup all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, ¼ teaspoon kosher salt, ¼ cup light brown sugar, 1 cup buttermilk, ½ cup whole milk, 2 large eggs, 2 tablespoons honey
- If you want to add flavor and spice to the cornbread (the perfect addition to a bowl of chili), add the jalapeños and cheese. These are, of course, optional. Mix to combine.1-2 jalapeños, ½ cup cheddar cheese
- Remove the skillet with melted butter from the oven, being careful as it is very hot! Pour batter into the middle of the skillet and return to the oven. Bake for 20-27 minutes, until puffed with a brown crust on top and around the edges. Let cool for 5-10 minutes, then cut and serve warm.
Video
Nutrition
Serving: 1piece | Calories: 200kcal