Jalapeño-Cheddar Cornbread
 
 
Ingredients
  • 1 tablespoon canola oil
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 2 cups whole buttermilk
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup chopped seeded jalapeño pepper (about 1 large)
  • 1 cup shredded sharp Cheddar cheese
  • 6 fresh jalapeño pepper slices
Instructions
  1. Preheat oven to 425°. Pour oil into an 8½x4½-inch cast-iron loaf pan. Place pan in oven until oil is very hot, about 4 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk together buttermilk, eggs, and melted butter. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Stir in chopped jalapeño and cheese. Carefully spread batter into hot pan. Top batter with sliced jalapeño.
  3. Bake for 30 minutes. Loosely cover with foil and bake until a wooden pick inserted in center comes out clean, about 20 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan and let cool completely on a wire rack.
Recipe by Southern Cast Iron at https://southerncastiron.com/brisket-cornbread-grilled-cheese/