Jalapeño and Goat Cheese Cornbread
Makes about 8 servings
  • 5 fresh jalapeño peppers, halved lengthwise
  • 3 tablespoons canola oil
  • 4 cups plain cornmeal
  • 2 cups all-purpose flour
  • 1⁄2 cup chopped fresh jalapeño peppers
  • 2 tablespoons baking powder
  • 1 tablespoon kosher salt
  • 5 cups whole buttermilk
  • 3⁄4 cup unsalted butter, melted
  • 4 large eggs
  • 2 (4-ounce) packages goat cheese, crumbled
  • 1⁄3 cup shredded mild Cheddar cheese
  1. Preheat oven to 425°. Heat a 12-inch cast-iron skillet over medium-high heat. Add halved jalapeños to skillet. Cook until lightly charred, about 2 minutes per side. Remove from skillet.
  2. Add oil to skillet, and place skillet in oven until oil is very hot, about 8 minutes.
  3. In a large bowl, whisk together cornmeal, flour, chopped jalapeño, baking powder, and salt. In another large bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of cornmeal mixture, and stir in buttermilk mixture just until combined. Stir in goat cheese. Carefully pour batter into hot skillet. Sprinkle with Cheddar; top with charred jalapeños, cut side up.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Serve immediately.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/jalapeno-goat-cheese-cornbread/