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!
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.|