This cornbread recipe is one I played with one night when I wanted something to go with dinner. It cooks pretty quickly and would cook even faster if you made it in muffin tins rather than a large pan. Then again, I am partial to the taste and crunch of cast iron* and cornbread :)
If your family likes things less spicy, reduce the jalapeños or leave them out completely! This bread is awesome by itself, no butter needed. Enjoy!
Cornbread with Cheddar and Jalapeños
Heat over to 400*. Pour enough oil into a medium cast iron skillet to coat the bottom. Rotate slightly to coat the edges with oil also.
In a medium bowl, mix all the dry ingredients together. In a small bowl, mix eggs, buttermilk, and butter. Gently combine the liquids with the dry ingredients. Do not over mix - the batter will be lumpy. Fold in the cheese and jalapenos.
Heat the skillet over medium heat - you want the cornbread to sizzle when you drop it in (this creates a nice crust). Once hot, pour the batter into the skillet and heat over medium heat for 1-2 minutes. Remove from stovetop and place in the over for 30 minutes, watching carefully for browning.
Let the cornbread cool for 8 minutes before slicing and serving.
* If you don't have a cast iron skillet, use a small baking dish. Just heat the oil in the bottom of the pan in the oven. Once hot, pour the batter in and return the dish to the oven.