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
- 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
- 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.
- Mix together the cornmeal, flour, baking powder and salt and set aside.
- Whisk the buttermilk and egg together, then add to the dry ingredients. Fold in jalapeños and 1 cup of shredded cheddar cheese.
- 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.
- 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!