Cheddar Jalapeño Cornbread
Cast iron makes some awesome cornbread. There’s just no other way to get that crisp, amber-colored crust that’s the hallmark of great cornbread.
Ingredients
- 2 tbsp (30 mL) canola oil
- 1 cup (250 mL) buttermilk
- 2 eggs
- ½ cup (125 mL) sugar
- 2 oz. (60 g) cheddar cheese (½ cup/125 mL grated)
- ¼ cup (60 mL) pickled jalapeños, diced
- ¼ cup (60 mL) butter, melted
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) cornmeal
- 1 tbsp (15 mL) baking powder
- ½ tsp (2 mL) salt
Directions
- Add the oil to the 10" (25 cm) Cast Iron Skillet and place it in the oven. Preheat the oven to 425°F (220°C).
- Grate the cheese with the Microplane® Adjustable Coarse Grater.
- Whisk the buttermilk, eggs, and sugar together in a large mixing bowl. Stir in the cheese, jalapeños, and butter.
- In a separate small mixing bowl, combine the remaining ingredients. Add the dry ingredients to the wet ingredients and whisk together.
- Once the oven is preheated, carefully remove the skillet from the oven and pour in the batter. Bake for 25–30 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean.
Yield:
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 310, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 39 mg, Sodium 500 mg, Carbohydrate 39 g, Fiber 2 g, Total Sugars 14 g (includes 13 g added sugars), Protein 7 g
Cook's Tips:
We add jalapeños to the batter for an extra kick, but if you don’t like the spice, feel free to leave them out.
Want a small batch instead? Make cornbread in the 5.5” Cast Iron Skillet Set. Just use half of the ingredients, divide the batter between the two skillets, and bake for 14-15 minutes. This version serves 4. The prep time is 5 minutes and total time is 20 minutes.