Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread
Serves 8
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  1. 1 T vegetable oil
  2. 2 1/2 cups self rising cornmeal
  3. 2 eggs, beaten
  4. 1 cup buttermilk
  5. 1/2 stick melted butter
  6. 1 can creamed corn
  7. 1 cup shredded cheddar cheese
  8. 2 T minced jalapeño
  9. 3 scallions chopped, green and white parts
  1. Preheat oven to 425*
  2. Swirl the vegetable oil in a 10” cast iron skillet and place in the oven to heat just to the smoking point.
  3. In a medium bowl, mix the cornmeal, eggs, buttermilk, melted butter and creamed corn until just combined. Add up to an additional 1/2 cup of buttermilk if the batter seems too dry.
  4. Fold in the cheese, jalapeño and scallions.
  5. Carefully remove the skillet from the oven and pour in the batter. Bake for about 25 minutes.
***Cooking tips
  1. The heating and coating of oil in the skillet prior to cooking the cornbread creates a crispy crust on the cornbread.
  2. A well-seasoned cast iron skillet is a must in every kitchen, it is the original non-stick pan. Never clean your skillet with soap but rather hot water and a gentle scrubber if necessary. Wipe your skillet dry before storing.
Robin Shea http://www.robinshea.com/