Family recipes are my favorite kind, and this week’s is one of my all time favorites. A constant reminder of my childhood and dinners at my grandmother’s house, this jalapeño cheddar cornbread is an instant favorite to all. Spicy, but oh so savory with all the added cheese. Crispy and buttery on the outside, but soft and fluffy on the inside. Have I sold you yet? Awesome, lets get it to.
I don’t know about y’all – but our weather has been coldddd cold this week with a side of a snowy ice storm. Definitely not used to that around here, so channelling all the warm weather foods this week (read: soup and white chicken chili :)). And what goes better with chili, or any soup for that matter, than cornbread. But. This isn’t just any cornbread, it is jalapeño cheddar cornbread (aka the only way to elevate an already tantalizing side dish). I cannot take credit for this recipe, as this was a staple of my grandmother (thanks again, duck) but I will grace you with its decadence !!
Abundant Ingredients
Simple ingredients and few produce items, mostly staples, meaning you might even have all the ingredient with out having to leave the house. Which where I live is not an option right now (thx @snow and @icestorm).
One of the ingredients you may not already have is the buttermilk. Quick tip: if you don’t have buttermilk, use regular milk and squeeze a couple tablespoons of lemon or lime in the milk and let it sit for 5 minutes or so. This will mimic buttermilk and definitely get the job done.
The (Jalapeño Cheddar Cornbread) Process
So simple. are we even surprised anymore?? Nope, not at all.
First, chop the onions and jalapeños and shred the cheese. Next, combine all the ingredients and add it to the skillet before moving it to the oven. That is it. Then wait 30-40 minutes until all your cornbread dreams come true. Enjoy !!
Jalapeño Cheddar Cornbread
Ingredients
- bacon drippings (or oil)
- 1 1/2 cup self-rising cornmeal
- 1 1/4 cup buttermilk
- 1 Tbsp sugar
- 1 cup grated sharp cheddar
- 1/2 cup vegetable oil
- 1 medium onion
- 1/4 cup pickled jalapeños
- 2 eggs
- 1/2 can cream-style corn
Instructions
- Preheat the oven to 400 degrees and heat the iron skillet over medium heat with bacon drippings (or oil) to coat the surface.
- Dice the onion, and jalapeños. Shred the cheese.
- Combine all ingredients: cornmeal, buttermilk, sugar, cheese, oil, chopped onion and jalapeños, eggs, and cream style corn. Mix well.
- Pour mixed ingredients into heated skillet. Place in the oven and bake until golden brown, or around 30-40 minutes.
KAlways love to see what you are cooking next.