Cheddar and Jalapeño Cornbread Recipe
Servings: 8
Ingredients
- 1 large jalapeño, seeded, veined and diced
- 8 oz cheddar cheese shredded
Dry Ingredients
- 1 cup all purpose flour
- 1 cup yellow corn meal
- ⅓ cup light brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp allspice
- 1½ tsp kosher salt Mortons
Wet Ingredients
- ½ cup salted butter divided
- 1⅓ cup whole butter milk
- ½ cup vegetable oil
- ¼ cup honey
- ½ tsp vanilla
- 3 large eggs
Instructions
- Light your oven or grill and set it up for two zone cooking, establishing temperature at 400° F.
- While your oven or grill is preheating, whisk together all dry ingredients in a large mixing bowl.
- Add in the shredded cheese and chopped jalapeño and toss to coat them. Coating the cheese and jalapeño helps to keep them “suspended” in the batter as opposed to sinking to the bottom of the pan.
- In a separate mixing bowl, whisk together all wet ingredients, except the butter.
- Place a 12” cast iron skillet over low heat, and melt ¼ cup of butter. Whisk the melted butter into the wet ingredients, leaving a small amount of butter in the pan. Using a paper towel, smear the butter left in the pan all over the bottom and sides of the pan to coat.
- Whisk the wet ingredients into the dry ingredients and then pour the batter into the buttered cast iron skillet.
- Place the pan in a preheated oven or on the grill over indirect heat; close the lid and bake for 25 minutes. While the cornbread is baking, melt an additional ¼ cup of butter. After 25 minutes, paint the butter evenly on the cornbread surface with a pastry brush. Close the lid and bake for an additional 5 minutes until golden brown.
- Check the cornbread for doneness by inserting a toothpick into the center. If you can remove a dry toothpick, the cornbread is done. If the toothpick is wet, let the bread bake for an additional 5 minutes.
- Remove from the oven or grill and serve hot. I love this with butter and honey.