What's for Sides? Cheddar Jalapeno Cornbread

This weekend, fall was in the air.  It was the perfect time for chili and cornbread!  My friend Greg got out his awesome chili recipe (which I will be posting here later) and I looked around for a few cornbread recipes.  I found this one that I adapted.  It was orginally supposed to be for corn sticks, cooked in a cast iron mold.  I know I have just about every kitchen/cooking gadget known to man, but shockingly, I do not own cast iron corn stick molds.  So...I adapted the recipe and it came out REALLY good.  The recipe had just a hint of the jalapeno flavor without being too hot.  If you want more heat...add more jalapeno!  You could even add crisp, crumbled bacon to this and it would be awesome!  This is a simple recipe sure to please. Try it and enjoy!

Cheddar Jalapeno Cornbread
Serves 6

1/2 jalapeno, seeded and finely minced
3 scallions, diced (white and green parts)
2 cloves garlic, minced
2 TBSP butter or spread (I use Brummel & Brown)
1/2 cup all purpose flour
1/2 cup yellow cornmeal (not self-rising)
1 tsp salt
1 tsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 cup buttermilk
1 cup shredded cheddar cheese

Preheat oven to 425. In a small skillet, heat the butter until hot.  Add jalapeno, onion and garlic.  Saute 1-2 minutes until fragrant and they begin to soften.  Remove from heat and let cool a bit.

In a large bowl, combine flour, cornmeal, salt, sugar, baking soda and baking powder.  Mix together and form a well in the middle.

In a small bowl combine egg and buttermilk.  Beat until combined.  Pour into well of dry ingredients and mix until thoroughly combined and a sticky dough is formed.  Add in pepper mixture and cheese.  Combine well.

Coat a 9x9 glass dish with cooking spray and add the dough mixture to it.  Cook for 20 minutes until bread is just starting to brown.  Serve hot with butter!

Download PDF of Recipe