Jalapeno Cornbread

Brace yourself - this is the homemade cornbread recipe of your dreams! My jalapeno cheddar cornbread makes the perfect accompaniment to my Turkey Pumpkin Chili, or can be eaten on its own with a little bit of butter. Either way, you will not be disappointed. Crispy on the outside, moist on the inside with a little bit of spice and a lot a bit of cheese. Is there anything better?! So go ahead, eat a slice or the whole pan. I'm not judging. Just do yourself a favor and make this ASAP!

Ingredients:

1 C yellow cornmeal

1 C all-purpose flour

1 fresh jalapeno pepper, seeds removed & finely chopped

1 C sweet corn kernels (from a can is fine)

8 oz cheddar cheese, grated

1 egg

4 tbsp butter

Additional 4 tbsp butter, melted & cooled

½ tbsp granulated sugar

1 C milk

2 tsp baking powder

½ tsp salt

Additional Supplies:

Cast iron skillet

Directions:

1. Preheat oven to 400 degrees (F). Place cast iron skillet into the oven with 4 tbsp butter while it preheats.

2. Slice the jalapeno length-wise, and using a spoon, scrape out the seeds and membranes. Dice the jalapeno finely and set aside.

3. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt.

4. In a separate bowl, combine the milk, egg and melted butter. Slowly add milk mixture to the dry ingredients. Stir until fully combined.

5. Stir in the ¾ of the diced jalapeno, and ¾ of the grated cheese into the batter.

6. Carefully pull the cast iron skillet out of the oven. The butter should be melted and extremely hot by now. Pour the batter into the skillet - it should immediately start to sizzle, giving the cornbread a buttery crispy crust (YUM). Top with remaining cheese and jalapenos.

7. Place the skillet back in the oven and bake for 20-22 minutes until golden brown and cooked through. Remove from oven and serve immediately.

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 35 minutes

Servings: 8