Jalapeno Cheddar Skillet Cornbread
wow! this feels bizarre, it's been almost 3 months since i sat down to write my last blog post. how did that happen?
earlier this week, mr. handsome and i talked about some of the goals we want to achieve before the year is though. mine include mastering a push up, going on at least 3 hikes, and blogging weekly again. so here goes nothing....feel free to also hold me accountable, or come on a hike with me!
so to kick off this new chapter, i'm making jalapeño cheddar cornbread as a side dish. i'm not sure if it was all the snow this past weekend, but yesterday i woke up craving home cooked chili, which is really just an excuse for me to eat as much cornbread as possible. if it had to snow, at least it produced this delicious crispy, cheesy, spicy skillet cornbread.
Jalapeno Cheddar Skillet Cornbreadingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3 tablespoon granulated sugar
1/2 teaspoon salt
1/3 cup + 2 tablespoons butter, divided
1 cup buttermilk
1 cup grated cheddar cheese
2 jalapeños, 1 finely diced, seeds and ribs removed. the other, sliced into rounds
preheat oven to 425F
combine the cornmeal, flour, baking powder, sugar and salt in a bowl. stir together. add in cheese and the diced jalapeños only.
melt 1/3 cup butter in microwave, allow to cool a little. in separate bowl whisk together milk, eggs and butter. pour milk mixture into the dry ingredients stir with a fork until combined. set aside.
in a cast iron skillet, melt 2 tablespoons of butter over medium heat making sure to coat all sides of the skillet. pour the batter into the hot skillet, spreading out to evenly distribute the batter. place the jalapeño rounds on top.
cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20-25 minutes.