Cheddar Jalapeño Cornbread

This is my last semester of grad school and it’s been… busy. Since I haven’t had much spare time to make complicated dinners, soup has become my go-to meal. I’ve been making a big pot on Sunday afternoons and then enjoying the leftovers throughout the week. Most of the time I’m pretty content just eating soup on its own, but every now and then it’s really nice to have some cornbread to go along with it.

I made a batch of this Cheddar Jalapeño Cornbread over the weekend and it’s delicious! The jalapeños add a little spice without being overpowering and it’s perfect crumbled up on top of some soup, or on the side with a pat of butter.

Ideally this recipe should be made in a cast iron skillet. My skillet is a little on the small side, so I baked half the batter in there and divided the remaining batter up between some mini-muffin tins. I froze the little cornbread muffins so I can pull them out of the freezer the next time I’m eating soup that could benefit from some tasty cornbread!

Cheddar Jalapeño Cornbread

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups of cornmeal (yellow or white)
  • ½ cup sifted all-purpose flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 large egg, lightly beaten
  • 2 cups buttermilk (or 2 tbl. white vinegar + enough milk to equal 2 cups)
  • 2 jalapeños, diced
  • 1 1/4 cup of shredded cheddar cheese, divided

Directions

  1. Preheat oven to 450 degrees. Put the oil in a 10-inch cast iron skillet and place in the oven for several minutes until it’s hot and sizzling.
  2. Mix together the cornmeal, flour, baking powder and salt and set aside.
  3. Whisk the buttermilk and egg together, then add to the dry ingredients. Fold in jalapeños and 1 cup of shredded cheddar cheese.
  4. Take the skillet out of the oven and pour the hot oil into the batter, stir until combined. Pour the batter back into the cast iron skillet and sprinkle the remaining 1/4 cup of cheese over the top.
  5. Bake for 20 minutes until the top is brown and beginning to pull away from the sides of the skillet. Let cool for a few minutes then cut and serve. Enjoy!
Source: A Cozy Kitchen
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10 responses

  1. This looks so delicious and so easy. Will have to find some cornmeal though – hard to find in New Zealand. I have been surviving off packets of Betty Crocker cornbread for ‘special occasions’ – but am down to my last packet and won’t be back to the states for another 6 or so months, so will have to hunt down cornmeal and make this recipe next time I make chilli!

    • That’s so weird that it’s hard to find cornmeal down there! It’s really interesting to me when people comment on here about an ingredient they can’t get in their country, for some reason I’ve always just assumed that all the basic stuff we can find at the grocery is available everywhere. I wonder what kind of cool ingredients you all have that we can’t find in our stores?

      • Yeah well i grew up in Indonesia for 7 years (left the states when I was five) and we had no American food there – poptarts were a a huge novelty. We would visit the states and literally fill half our suitcases with food. They still are – can’t buy them in NZ. You can now find them in a few small shops, but for about 15 USD for a box. It is funny though, it leads you to savor things, like my betty crocker cornbread mix, or my reese’s peanut butter cups. Anything mexican related is almost impossible to find here, unless it is included in an “Old el paso” boxed set for burritos/enchiladas/fajitas at home. Also lots of really handy things like canned pumpkin or enchilada sauce.

        Don’t know what kind of cool ingredients we have that you might not – ever come across a recipe with an ingredient you didn’t have access to?

        • That’s really interesting! I don’t read too many international cooking blogs, but there is one I like that’s based out of Australia (I think?) and occasionally she’ll use types of candy or store-bought cookies in her baked goods that I’ve never heard of and can’t find here.

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