In the past I was never a big fan of cornbread because I always found it a bit dry and flavorless, but after whipping up this version, I practically want it with every meal! Zesty green onion, a kick of heat from jalapeños, and cheddar cheese keeps this bread from being too dry. Baked in a bit of bacon grease in a cast iron skillet gives the bottom a crisp and crunchy crust. I paired mine with a bowl of Spicy Sweet Potato and Black Bean Chili!
(makes 8 servings)
1 cup yellow corn meal + a few tablespoons extra for the skillet
1 cup all-purpose flour
1 Tbs baking powder
1 tsp salt
3/4 cup milk (I used almond milk, but regular is just fine)
1/2 cup heavy cream
⅓ cup melted butter
1 large egg, lightly beaten
1 jalapeño pepper, ribs and seeds removed and finely chopped*
2 stalks of green onion, finely chopped
1 cup shredded cheddar cheese
2 Tbs bacon grease or olive oil
And don’t forget your oven mits! I can’t tell you how many times I almost reached in and grabbed the skillet from the oven with my bare hands!
*If you like spice, go ahead and leave some ribs and seeds in the pepper for some heat!
Preheat oven to 425 degrees F and place a 10″ wide cast iron skillet in the oven.
In a medium sized bowl, whisk together cornmeal, flour, baking powder and salt. In a small bowl whisk the milk, heavy cream, melted butter, and egg together. Slowly stir into the flour mixture until combined.
Stir in jalapeño, green onions, and shredded cheddar.
Remove the preheated skillet from the oven and add bacon grease or olive oil to the pan. Dust the bottom of the pan with extra corn meal until covered. Place back in the oven and bake for 2-3 minutes or just until the cornmeal begins to brown. Add the cornbread batter to the skillet and bake for 25-30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet.
Remove from the oven and allow to cool for 5 to 10 minutes. Slice it up like pie and serve warm or at room temperature.
Keep any leftover slices in an airtight container at room temperature. Cornbread will keep for 3-4 days.