JALAPEÑO CHEDDAR CORNBREAD
Jalapeño cheddar cornbread made fresh and fluffy, baked in a cast iron skillet. Serve as a snack or side with butter and honey.
Servings: 8 servings
- 1 cup yellow or white cornmeal, finely ground
- 1 cup all purpose flour
- 2 tbs granulated sugar
- 1 tbs baking powder
- 1/3 tsp Sel Magique Classic Blend
- 1/4 tsp baking soda
- 1 1/2 cup whole buttermilk
- 1 stick unsalted butter, melted and slightly cooled
- 2 eggs, large - room temp
- 1 medium jalapeño pepper, seeded and finely diced, about 3 tbs
- 1 cup sharp cheddar cheese, freshly grated
- 2 tbs chopped fresh chives or green onions
- 2 tbs vegetable oil
- Place a 9-inch or 10-inch cast iron skillet or an 8-inch or 9-inch round cake pan in a cold oven. Preheat oven to 400° F, leaving the skillet or pan in the oven while it heats.
- Meanwhile, whisk together the cornmeal, flour, sugar, baking powder, Magique, and baking soda in a large bowl. Don't over-mix.
- Add the buttermilk, butter and eggs. Stir to combine. Fold in jalapeño, cheese and chives. Let the batter rest for 5-10 minutes.
- When the oven has come to temperature, pour oil into the hot skillet or pan. Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet, using a spatula, evenly distribute the batter in the pan.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Serve with butter and honey, and enjoy!