| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
Ingredients
- 1 cup fine cornmeal
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 egg lightly beaten
- 1 cup buttermilk
- 1/2 cup frozen corn, thawed
- 1 cup grated orange cheddar cheese
- 2 pickled jalapenos, minced
- 4 tablespoons melted butter
Instructions
- Preheat oven to 375 degrees. Grease a 9 – 10-inch cast iron skillet or a 9 inch square pan.
- In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup cheddar cheese and minced jalapenos. Stir in melted butter and mix gently. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20-25 minutes or until broken down and an inserted knife comes out clean. Let cool for 5 minutes and remove from pan to a cooling rack
Reviews
This is the most amazing cornbread. Of course, my family enjoys spicy foods filled with flavor! It was perfect with our black-eyed pea soup with a ham hock. Taking a hint from the name, I cooked it in the oven in my cast iron skillet. Yum!
This is my new favorite cornbread recipe! It was so easy to make and tasted fabulous! I did a double batch in a 9×13 pan and cooked it for about 27 minutes, checking after 20 and 25. The jalapenos pack a punch, which is great if you like spicy food. If not, I’d suggest using half the quantity called for or removing some of the seeds. It was really moist and flavorful – perhaps the cook who said it was dry forgot to add the melted butter?