Jalapeño Cornbread

Who doesn’t love cornbread? Wait, don’t answer that. If you are one of those rare folks who looks the other way when presented with just baked cornbread out of a hot skillet, I feel for you, really I do.

For the rest of us, cornbread is the ultimate comfort food. For you I present a spicy, cheesy jalapeño cornbread, made in a cast iron skillet, with fresh or pickled jalapeños, corn, and jack or cheddar cheese. Perfect to go with chili beans.

Jalapeño Cornbread Recipe

If using fresh jalapeños, taste test them first. Some jalapeños can be very hot and some can be as mild as bell peppers. If you get scorching chiles, you may want to scale back a bit. If they are too mild, taste the seeds, if there's heat in the seeds, make sure you use the seeds. If the chiles just aren't hot, add some chile pepper flakes to the batter.

Ingredients

• 1 Tbsp canola oil
• 1 cup cornmeal
• 1 cup all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup plain yogurt
• 1/2 cup milk
• 1 egg
• 5 Tbsp unsalted butter, melted
• 1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños (depending on how spicy you want your cornbread to be)
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup grated Monterey jack or cheddar cheese

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