Cheddar Jalapeño Cornbread

A Cozy Kitchen    

2 tablespoons vegetable oil (or bacon drippings)
2 cups of cornmeal (yellow or white)
½ cup sifted all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon salt
1 large egg, lightly beaten
2 cups buttermilk, shaken
2 jalapeños, diced
1 1/4 cup of cheddar cheese, shredded and divided

Preheat oven to 450 degrees. Put the oil (or drippings) in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.

Mix together dry ingredients. Set aside. Whisk egg and buttermilk. Mix with dry ingredients. Fold in jalapeños and 1 cup of shredded cheddar.

Take cast iron skillet out of oven, and pour hot oil into batter, and mix. Pour batter into cast iron skillet and top with remaining 1/4 cup of cheddar. Bake in oven for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.
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