“Cast Iron Cheddar Jalapeno Cornbread”

Seems like I’m living in a frozen tundra with more snow coming my way. So when the temps drop below freezing and the sky is gray and dreary that only means comfort food. That may mean you’ve cooked up a big batch of chili and what goes best with chili, my Cast Iron Cheddar Jalapeno Cornbread. This cornbread is so cheesy with a bit of spice and sweetness. Sounds good so far, right? I’m telling you this recipe will be a go-to so make sure you put it in a place to be easily found.

Cast Iron Cheddar Jalapeno Cornbread

My Mom made cornbread several times a week for my Dad. So enjoying cornbread year around was a family thing. Mom’s cornbread was ridiculously delicious and I could just eat it slathered with butter. I didn’t get the chance to share this recipe with her but I’m sure she would have loved it. There are times I really miss sharing good food with her. So I share with you my fellow foodies.

Cast Iron Cheddar Jalapeno Cornbread

Southern meals tend include cornbread and with good reason. Cornbread can be a showstopper and the icing on the cake. Versatility is the name of the game with cornbread because many ingredients are added for flavor. Enjoy cheddar cheese and jalapenos for savory flavor then a bit of sugar and honey for sweetness. Sugar can be omitted if you like. Just grab a cast iron skillet, mix and bake, serving a slice with that bowl of chili you made.

Cast Iron Cheddar Jalapeno Cornbread

Cornbread makes a great accompaniment to many foods like chili, soups, and stews. If don’t like spice leave the jalapenos out yet I think you’ll want to leave them in the mix. While everyone’s taste may vary, try my recipe as it is first then make any adjustments desired next time. I think I’ll make you a believer. Leave me a comment and #chowdownlowdown your creation. Enjoy!

Cast Iron Cheddar Jalapeno Cornbread

Cast Iron Cheddar Jalapeno Cornbread

1 cup yellow cornmeal

1 cup unbleached all-purpose flour

1 T. baking powder

1/2 cup granulated sugar

1 t. kosher salt

1 cup buttermilk, room temperature

2 large eggs, room temperature

6 T. unsalted butter, melted and cooled

1/4 cup honey

2 jalapenos, seeds removed and minced

1 1/4 cups shredded sharp cheddar cheese, divided

1 T. bacon fat or vegetable oil

Heat oven to 375 degrees. Place 10-inch cast iron skillet in oven with bacon fat or oil to heat or heat skillet with fat or oil on stove top, if desired. Remove skillet from oven once heated and set aside.

In a large mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Using another mixing bowl, whisk together buttermilk, eggs, butter and honey until combined.

Make a hole in bowl with flour mixture and pour in egg mixture. Whisk together just until no flour remains. Stir in jalapenos and 1 cup cheese just until mixed. Do not overmix cornbread batter.

Pour batter into prepared skillet, smoothing top. Sprinkle remaining 1/4 cup cheese over batter and bake for 25 to 30 minutes. or until toothpick inserted comes out with very few moist crumbs.

Serve warm or at room temperature.