Homemade Skillet Jalapeno Cornbread
Ingredients
- 1-1/2 cups cornmeal (stone ground is best)
- 1-1/2 cups flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground black pepper
- ½ cup shredded cheddar cheese
- 1 cup whole milk
- 12 ounces beer
- 3 large eggs
- 1 stick unsalted butter
- Corn from 1 large corn on the cob (should yield about 1 cup)
- 4-5 jalapeno peppers, chopped
Cooking Directions
- Heat the oven to 375 degrees.
- In a large bowl, add cornmeal, flour, salt, baking powder, baking soda and pepper. Mix. Add in the cheese and mix well.
- In a separate bowl, add buttermilk, beer and eggs. Whisk it up nicely until smooth.
- Add the wet ingredients into the dry ingredients and mix to form your batter.
- Heat a large cast iron pan to medium heat and add butter. Allow to melt and turn slightly brown, just a few minutes.
- Add corn and jalapeno peppers. Cook about 2 minutes, or until corn just begins to change color. Cool slightly and mix it all into the batter.
- Pour the batter back into the cast iron pan and bake for 25-35 minutes, or until it you can insert a toothpick into the center and it pulls out dry.
- Allow to cool. Slice and serve.
Check out our Jalapeno Poppers Cookbook.
This recipe was originally posted at Chili Pepper Madness:
http://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/jalapeno-skillet-cornbread