Fresh jalapeños and pepper jack cheese give this cornbread a fruity, spicy kick.
Why this recipe works:
- Preheating the pan and coating it with butter creates the dark crusty with a light nutty flavor
- Using sour cream along with buttermilk increases the mild tanginess and overall flavor of the bread
- Adding a little oil to the batter results in a more cake-like moistness
Notes: Seeding the jalapeños results in a mild heat. For a spicier cornbread, the seeds can be left in. For an even less spicy cornbread, pepper jack can substituted for regular Monterey Jack cheese or cheddar.
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- 3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
- 2 tablespoons canola oil
- 6 ounces pepper jack cheese, grated
- 1/2 cup finely chopped seeded fresh jalapeños
Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425°F. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in cheese and jalapeños.
Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Cast iron skillet