Cornbread and I have a complicated relationship. I really only eat it a few times a year, and when I do, it’s great. But, apologizing to my Southern friends in advance, it’s just not one of those foods that come top of mind when I want a bread to eat with soup or chili. I definitely wouldn’t mind eating it more often, I just need to remember.
A few days ago, Dan and I ordered barbecue for dinner which came with a side of cornbread. Upon the first bite, I instantly remembered what I’d been missing. It was buttery, slightly crumbly and deliciously moist. It cut the meatiness of the ribs and sweetness of the baked beans. I’ll admit, this cornbread does have a lot going on with the cheddar, scallions and jalapeño. I think the only thing that’s missing is crumbled bacon; and I’ll let you add that yourself. This recipe works just fine with none, any or all of the mix-ins. But you have to make this in a cast iron skillet. It’s classic. Plus, it gives you those nice toasty edges.
And if you want these flavors in biscuit format, A Kitchen Addiction has a great recipe for jalapeño cheddar biscuits.
- Preheat oven to 425F. Brush bottom of cast-iron skillet (no larger than 10″) or square baking pan with oil or some butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
- Stir in the jalapeños, scallions, and shredded cheddar.
- In another bowl, whisk together the egg and buttermilk.
- Stir in melted butter.
- Stir buttermilk mixture into the cornmeal mixture until just moistened. Do not overmix.
- Spread batter into prepared pan in an even layer.
- Bake 15-20 minutes, until golden on top and when a knife inserted into the center comes out clean.
The jalapeño, cheddar and scallions are optional in this recipe. Omit these to bake a classic cornbread.