Serious Eats - seriouseats.com
Jalapeño Jack Cornbread
[Photograph: Carrie Vasios]
This skillet cornbread gets its heat from pepper jack cheese and jalapeño peppers.
Check out other recipes from Serious Entertaining: Chili Night »
Adapted from The Pioneer Woman Cooks!
Jalapeño Jack Cornbread
About This Recipe
| Yield: | serves 8 |
| Active time: | 20 minutes |
| Total time: | 45 minutes |
| Special equipment: | cast iron skillet |
Ingredients
- 1 cup yellow corn meal
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 cup diced pepper jack cheese
- 1/4 cup diced jalapeno
- 1/4 cup vegetable shortening
Procedures
-
1
Preheat oven to 450°F. In a large bowl, whisk together cornmeal, flour, salt, pepper, baking powder, and baking soda.
-
2
In a medium bowl, whisk together buttermilk, milk, and egg until combined.
-
3
Stir wet ingredients into cornmeal mixture, mix until incorporated. Stir in cheese and jalapeño.
-
4
Put shortening in cast iron skillet. Place skillet in oven and heat until shortening is translucent and completely melted.
-
5
Take skillet out of oven. Carefully pour shortening into batter, leaving a thin layer of shortening in skillet. Mix until well combined. Pour batter back into skillet and bake until cracked and golden, 25 minutes.
Comments