Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/4 cup diced jalapenos
Special equipment needed:
- 9-inch cast iron skillet or baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, and sugar.
3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the shredded cheddar cheese and diced jalapenos.
6. Heat the cast iron skillet over medium heat and add a tablespoon of butter. Once melted, swirl the skillet to coat the bottom and sides.
7. Pour the cornbread batter into the skillet and smooth out the top.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cornbread cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 256
Fat: 11g
Carbohydrates: 31g
Protein: 8g
Sugar: 7g
Sodium: 564mg
Substitutions for ingredients:
- Yellow cornmeal can be substituted with white cornmeal or corn flour.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a milk alternative like almond milk.
- Unsalted butter can be substituted with vegetable oil or coconut oil.
- Cheddar cheese can be substituted with any other type of cheese.
- Jalapenos can be substituted with any other type of chili pepper or omitted altogether for a milder version.
Variations:
- Add cooked and crumbled bacon for a smoky flavor.
- Substitute the jalapenos with roasted red peppers for a sweeter flavor.
- Add a tablespoon of honey for a touch of sweetness.
- Use a muffin tin instead of a skillet for individual servings.
Tips and tricks:
- To make the cornbread more moist, add a tablespoon of sour cream to the batter.
- For a crispy crust, preheat the cast iron skillet in the oven before adding the batter.
- To make the cornbread spicier, leave the seeds in the jalapenos.
- Let the cornbread cool completely before storing to prevent it from becoming soggy.
Storage instructions:
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the cornbread, wrap it in foil and bake in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the cornbread in the cast iron skillet for a rustic look or transfer it to a serving platter and garnish with fresh jalapeno slices.
Garnishes:
Fresh jalapeno slices, chopped cilantro, or a dollop of sour cream.
Pairings:
Chili, soup, or barbecue.
Suggested side dishes:
Collard greens, baked beans, or coleslaw.
Troubleshooting advice:
- If the cornbread is too dry, add a tablespoon of milk to the batter.
- If the cornbread is too wet, add a tablespoon of cornmeal to the batter.
- If the cornbread is not cooked through, cover it with foil and bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with raw eggs and jalapenos to prevent the spread of bacteria.
Food history:
Cornbread has been a staple in Southern cuisine for centuries, dating back to the Native Americans who ground corn into meal and used it to make bread.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the cornbread warm with a pat of butter or honey drizzled on top.
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