Cornbread with Cheddar & Jalapeños

I love to bake something fresh to enjoy with dinner. Especially when I am serving leftovers. Chili, soups, and stews taste to much fresher the next time when served with fresh biscuits, muffins, or cornbread.

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
Serves 6-8.
Ingredients

5 tablespoons unsalted butter, melted

1 cup yellow cornmeal

3/4 cup all-purpose flour

2 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, beaten

1 1/2 cups buttermilk OR plain yogurt thinned out with milk

 1 cup shredded cheddar cheese

 1/4-1/3 cup canned jalapeños, diced (to your taste!)

 

Directions

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.