So how do you all like your cornbread? Me, I’m a Northerner, through and through. I like mine light and fluffy and moist and in this instance, with a bit of a bite from jalapeno. It’s not too much heat, but just enough to make you sit up and take notice.
This is easy eating, folks. No need to drench this cornbread in syrup or wash it down with beer (although you can if you want – you just don’t have to!) Jalapeno Cheddar Cornbread goes particularly well with chili and it’s so good you might just find yourself snacking on it. If there’s any leftover.
To roast the jalapeno for the cornbread, see my post on Fire Roasted Salsa. I generally buy more jalapenos than I need (Aldi sells them in packages by the dozen) and roast them all at once, then put the extra in the freezer in small ziplocs. That makes it easy peasy to use roasted jalapeno in just about any recipe.
This recipe has a surprise ingredient. Canned crean corn. I’ve gone my whole life without resorting to adding creamed corn to my cornbread – I mean, as far as veggies go, creamed corn isn’t high on my list. Now I’m wondering why I haven’t before – the results were incredible.
You’ll always want to look for deals on canned vegetables and use a coupon on top of the sale. Prices are generally lowest in the late summer and fall. I rarely see cornmeal on sale, but when you bring any type of flour or cornmeal into your home, put it in the freezer for three days…just in case!
Jalapeno Cheddar Cornbread
- 1 1/4 cups flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 can of creamed corn
- 3/4 cup butter, melted and slightly cool
- 2/3 cup sugar
- 2 jalapeno peppers, roasted, seeded if desired and chopped finely
- 1 1/2 cups (6 ounces) grated cheddar cheese, divided, grated on the large holes of grater is best or the larger shreds if bought pregrated
Preheat oven to 400 degrees F. with the cast iron skillet inside.
In a medium-sized bowl, whisk together the flour, cornmeal, baking soda and salt. Set aside.
In another bowl, whisk eggs to blend together, then add the corn, butter and sugar. Whisk together. Fold in jalapenos and one cup cheese.
Add the wet ingredients to the dry and gently mix until just barely incorporated.
Carefully remove skillet from oven, spray with cooking spray, then scrape in the batter and smooth top. Top with remaining cheese, return skillet to oven and bake until the top is golden brown and the cornbread springs back when gently pressed with a finger, 20 to 25 minutes. Let cool slightly before serving.