But this isn’t just any cornbread recipe. It uses two of my favourite Tex Mex ingredients – jalapeno peppers and cheddar cheese. It gives it a little bit of heat and some hidden pockets of melty cheddar cheese.
What you’ll need:
1-1/2 cups All-Purpose Flour
1-1/2 cups Cornmeal
2 tbsp Sugar
1 tbsp Baking Powder
1-1/2 tsp Kosher Salt
1-1/2 cup Milk
3 Large Eggs
3/4 cup Unsalted Butter, melted but not hot
1-1/2 cup Cheddar Cheese, grated
2 Jalapenos, seeded and diced
Preheat oven to 350°F and lightly grease a cast iron skillet with canola oil or a little butter.
In a large bowl, combine all the dry ingredients. In a medium bowl, combine the melted butter and milk, then stir in the eggs. This will prevent the melted butter from scrambling the eggs. Add the wet ingredients into the dry, stirring until well mixed. Stir in the jalapeno and cheddar, leaving out 2 tbsp of cheese to sprinkle on the top. Let the batter sit for 10 minutes to allow the cornmeal absorb the liquid a bit.
Pour the batter into the cast iron skillet and sprinkle with the remaining cheese. Bake until the cornbread is set in the middle and the sides are browned, about 25-30 minutes.