Cheddar Jalapeno Cornbread

INGREDIENTS

• 2 tbsp (30 mL) canola oil

• 1 cup (250 mL) buttermilk

• 2 eggs

• ½ cup (125 mL) sugar

• 2 oz. (60 g) cheddar cheese (½ cup/125 mL grated)

• ¼ cup (60 mL) pickled jalapeños, diced

• ¼ cup (60 mL) butter, melted

• 1 cup (250 mL) all-purpose flour

• 1 cup (250 mL) cornmeal

• 1 tbsp (15 mL) baking powder

• ½ tsp (2 mL) salt

DIRECTIONS

1. Add the oil to the 10" (25 cm) Cast Iron Skillet and place it in the oven. Preheat the oven to 425°F (220°C). 

2. Grate the cheese with the Microplane® Adjustable Coarse Grater. 

3. Whisk the buttermilk, eggs, and sugar together in a large mixing bowl. Stir in the cheese, jalapeños, and butter.

4. In a separate small mixing bowl, combine the remaining ingredients. Add the dry ingredients to the wet ingredients and whisk together. 

Once the oven is preheated, carefully remove the skillet from the oven and pour in the batter. Bake for 25–30 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean. Stephy's Chefy Tips: We add jalapeños to the batter for an extra kick, but if you don’t like the spice, feel free to leave them out.

Don't have buttermilk? Just use 1 cup of milk and add 1 tablespoon of lemon juice or white vinegar Want a small batch instead? Make cornbread in the 5.5” Cast Iron Skillet Set. Just use half of the ingredients, divide the batter between the two skillets, and bake for 14-15 minutes. This version serves 4. The prep time is 5 minutes and total time is 20 minutes.