Why It Works
- Removing the seeds and ribs from the jalapeño allows the pepper’s fruity flavor, not heat, to shine through.
- Preheating the pan and coating it with butter creates the dark crust with a light nutty flavor.
- Using sour cream along with buttermilk increases the mild tanginess and overall flavor of the bread.
Jalapeño-cheddar cornbread has made recurring appearances throughout my summer barbecue series, thanks to my personal love for all things Tex-Mex. Since I had already used cheddar in my cheddar bacon scallion cornbread, I decided to try out pepper jack here to shake things up.
I like to seed my jalapeños for cornbread, which gives the loaf more of a fruitiness than spiciness, since the hottest parts of the pepper have been removed. I thought pepper jack would be a good way to bump up the heat ever so slightly, and it worked out very well.
Since I now have a great Northern-stylebetter cornbread recipe to begin with, this one is the best jalapeño cornbread I've ever made. It's super moist and sweet, with enough contrasting heat to make things interesting. If you prefer it extra-hot, you can certainly leave the seeds and veins intact when dicing the jalapeño; if you want it more mild, regular Monterey jack or cheddar can be subbed for the pepper jack.
Adapted from The Pioneer Woman Cooks!
1 cup yellow cornmeal
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 large egg
1/2 cup diced Pepper Jack cheese
1/4 cup diced jalapeño
1/4 cup vegetable shortening
Preheat oven to 450°F (218°C). In a large bowl, whisk together cornmeal, flour, salt, pepper, baking powder, and baking soda.
In a medium bowl, whisk together buttermilk, milk, and egg until combined.
Stir wet ingredients into cornmeal mixture, mix until incorporated. Stir in cheese and jalapeño.
Put shortening in cast iron skillet. Place skillet in oven and heat until shortening is translucent and completely melted.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|