Jalapeño Cheddar Cornbread

There's nothing quite like the taste of Cornbread when it's made in a Cast Iron Skillet.

Here's a great recipe made with the addition of Jalapeño Pepper and Cheddar Cheese.

Here's what you'll need:
Preheat the oven to 425 degrees. (Add the Vegetable Oil to the Skillet as it Preheats)
1 - 9" or 10" Cast Iron Skillet.


3 TBS Vegetable Oil
1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños roughly chopped.
1 tsp Salt
3/4 tap Baking Powder
3 TBS Butter, melted.
2 Large Eggs, beaten.
1 C Buttermilk
1/2 tsp Baking Soda dissolved in a bit of Water.


In a Mixing Bowl:
Cornmeal
Flour
Salt
Baking Powder
Whisk well.

Add:
Melted Butter
Stir to create a Sandy Texture.

Fold in the Cheese.

In another Mixing Bowl:
Eggs
Buttermilk
Whisk Well.

Gradually Add this to the Dry Ingredients.
Stir well by hand with a Wooden Spoon.

Pour Batter into the Hot Skillet.
Bake 20 minutes.
Transfer the Skillet to the Stovetop to Cool just until you can handle it.

Invert the Cornbread onto a Rack to cool slightly.
Serve Hot with Butter.

Enjoy!
Peace in the Kitchen!