Our neighbor brought us a big ole bag of perfect jalapeno peppers. I was like a kid at Christmas. I knew exactly what I was going to make with them first. I immediately added the ingredients for jalapeno cornbread to my grocery list. Which isn’t much, since it’s the easiest thing to make. This cornbread cooks up deliciously moist. You can taste the peppers. They aren’t so overwhelmingly hot that you regret every bite. Not at all. There’s a nice little kick, but I found it pleasantly spicy.
Any Pepper Makes For Great Cornbread
This recipe for jalapeno cornbread can also be changed to use whatever your favorite pepper might be. Poblanos bring that great pepper flavor, but without as much spiciness. Green bell peppers of course would be quite tame. The bigger the pepper, the less the heat, so peruse your local market and grab whatever peppers suite your fancy. Or use a combination of peppers for a great pepper flavor-packed cornbread!
It just occurred to me how nice this cornbread would’ve looked had I used a combination of both red and green jalapeno slices. Red jalapenos are almost impossible to find in stores here. I often have to grow my own if I need red ones.
I baked my cornbread in a large cast iron skillet. Nothing heats up better and more evenly. And cast iron gives the cornbread that fantastic crust! Plus it harkens back to my childhood days visiting my grandfather. He made cornbread pretty much every day and it was always in a cast iron skillet. His version of cornbread was pretty tame. It definitely did not contain jalapenos. But it sure was good in a glass of buttermilk!
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Melty Love
To get the best melty cheese, you need to shred it yourself. That store-bought bagged stuff has ‘stuff’ on it that keeps it from sticking together, but doesn’t help it melt any. Quite the opposite actually. I use my trusty countertop manual shredder for times like these. It can crank out (literally) a ton of perfectly-shredded cheese in a matter of minutes. And cleanup is a breeze. I just disassemble the unit and pop it into the dishwasher on the top rack.
- Makes Everything Simple : Just forget your bagged…
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Also try my chipotle cornbread.
Jalapeno Cornbread
Equipment
Ingredients
- 2 teaspoons vegetable oil
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
- ½ cup unsalted butter melted
- 2 large eggs
- 1 ½ cups cheddar cheese shredded, divided
- ½ cup creamed style corn
- 2 jalapenos seeded, diced
- 1 jalapeno sliced
Instructions
- Place oil in a 10 inch cast iron skillet.
- Using a paper towel, spread the oil out over the bottom and sides of the pan.
- Place in the oven and preheat to 400 F.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
- Whisk in the buttermilk, butter, and eggs.
- Fold in 1 cup of the cheese, the corn and the diced jalapenos.
- Remove the skillet from the oven.
- Pour in the batter and spread out evenly.
- Top the batter with the remaining cheese and add the sliced jalapenos.
- Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.
- Let cool slightly before slicing and serving.
Notes
Nutrition
Nutritional values are approximate.
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