Jalapeño Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 0.25 cup granulated sugar
• 1 tbsp baking powder
• 0.25 tsp kosher salt
• 1 cup milk
• 2 large eggs
• 4 tbsp unsalted butter (Melted)
• 0.5 cup cream-style corn
• 0.25 cup sharp cheddar cheese (Shredded)
• 2 jalapeño peppers (Finely diced; remove seeds and veins for less spice, or leave seeds in for more heat)
• 1 tbsp oil or butter (For greasing the skillet)

Steps

1. 1

   Place a 9- or 10-inch cast-iron skillet on the middle rack of the oven. Turn the oven on and preheat it to 400°F.

2. 2

   In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt.

3. 3

   In a separate medium bowl, whisk together the milk, eggs, melted unsalted butter, and cream-style corn until combined.

4. 4

   Add the wet mixture to the dry mixture and stir until well combined.

5. 5

   Fold in the shredded sharp cheddar cheese and finely diced jalapeños, mixing only until just combined.

6. 6

   Carefully remove the hot skillet from the oven. Add the oil or butter and grease the bottom and sides of the skillet.

7. 7

   Pour the batter into the greased skillet and spread it evenly.

8. 8

   Bake for 20–25 minutes, until lightly browned and a toothpick inserted into the center comes out clean.

9. 9

   Let the cornbread cool for 10 minutes before serving.

Notes

For 12 muffins, preheat the oven to 375°F, grease or line a 12-count muffin tin, divide the batter evenly among the wells, and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Pepper jack, Colby Jack, or Monterey Jack can replace the sharp cheddar. Omit the jalapeños for non-spicy cornbread or use green bell peppers instead. The structured recipe specifies an 8-serving skillet cornbread; the muffin variation is provided separately in the body excerpt.

Nutrition per serving

• side dish
• bread
• baked
• skillet
• vegetarian
• spicy
• American
• comfort food