Chili was on the menu tonight and Ty suggested cornbread with it… I didn’t have a trusty cornbread recipe, so I started researching recipes and was shocked that many called for 3 or more eggs and 1.5-2 sticks of butter!! I found a few butter-less recipes and adapted my own from those – also lacking butter. I used stone ground white corn (Christmas gift from my grandparents, as it was made in Rhode Island) some homegrown pickled jalapeno’s from my garden, along with good old Cabot cheddar. Simple, spicy bliss.
Jalapeno-Cheddar Skillet Cornbread
1 1/2 cups corn meal (yellow or white)
1/2 cups flour
1 tsp salt
1 tsp sugar
2 tsp baking powder
1 1/4 cup milk
1/2 cup shredded cheddar cheese (plus more for topping)
2-3 canned/fresh jalapeno’s (depending on your love of spice)
1 tbsp vegetable oil
1. Preheat oven to 375 degrees. In a medium bowl, mix the dry ingredients with a whisk. In a separate bowl, whisk the eggs and add in the milk. Ensure it is mixed well.
2. Add the oil to an oven proof skillet (8-10 inch) and heat until just starting to smoke. Rotate pan to spread the oil along the edges (at least 3/4 of an inch up the sides). Remove from heat.
3. Add the wet ingredients to the dry and mix gently. Fold in the diced jalapeno and cheddar cheese.
4. To the hot skillet, add the cornbread batter. Sprinkle extra cheese on top (and jalapeno rings, if desired). Place the skillet in the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.