Between spicy jalapeños and tangy goat cheese, this golden masterpiece is full of flavor. Enjoy a slice alongside a hearty chili, cozy soup, or all alone–there’s no wrong way with this cornbread!
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
- 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.
- Add oil to skillet, and place skillet in oven until oil is very hot, about 8 minutes.
- 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.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Serve immediately.