Cheddar and Jalapeño Cornbread Recipe
A cast iron pan cornbread recipe with some added heat.
Servings: 8
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup sugar
- 1 tbsp baking powder
- 1 tsp salt (I used ghost chili salt for extra heat, you can sub kosher salt)
- 1 cup buttermilk
- 1/4 cup butter melted
- 1/4 cup honey
- 1/4 tsp vanilla
- 2 eggs room temp and slightly beaten
- 1 cup extra sharp cheddar shredded
- 1 jalapeño seeded (optional) and minced
- 1/2 cup bacon chopped
Instructions
- Grease the cast iron skillet.
- Preheat cooker to 350 degrees and set up for two-zone heat.
- Place the cast iron skillet inside your cooker to preheat the pan.
- Sauté the jalapeño until lightly browned and softened. Set aside.
- Fry the bacon until golden brown, discard the grease, and set aside.
- In a large bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk until well-mixed.
- In a separate bowl, combine the buttermilk, vanilla, butter, honey, and eggs. Whisk until well-combined and no streaks of egg remain.
- Make a well in the center of your dry ingredients and add the wet mixture, along with the bacon and jalapeño. Whisk until you have a smooth batter.
- Add the cheddar and fold until evenly distributed.
- Pour the batter into your preheated cast iron skillet.
- Add apple wood chunks to your coals (if desired) and place the pan inside the cooker over indirect heat for about 22 minutes or until a toothpick inserted in the center comes out clean.
- Glaze the top of the cornbread with a light coat of melted butter and let it cook for an additional 3-5 minutes.
- Let the cornbread cool for 15 minutes before slicing and serving.