Jalapeño - Cheese Savory Cornbread
This is a fantastic alternative to sweet cornbread. The layering of flavors is important here – The sautéed onions, the garlic, the cheese and finally the heat of the jalapeño all come together to provide a perfect side dish to any chili! Frankly, it’s good all by itself!
2 ½ cups yellow cornmeal
1 cup flour
1 teaspoon kosher salt
½ teaspoon freshly cracked pepper
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk (1/2 and 1/2 or regular milk works as well)
1 tablespoon honey
1 cup creamed corn
1 8 oz can of sweet corn kernels, drained
1 medium onion finely diced
2 cloves of garlic, minced
1 jalapeño pepper – finely diced (remember to remove the seeds and membrane if you want a more mild heat)
1 ½ cups grated cheese (cheddar or parmesan work great)
1. Preheat oven to 425 degrees F.
2. Place a 10-inch cast iron skillet into the oven - Can use baking dish as well.
3. Sauté onions until a light amber and then add garlic. Season with salt and pepper.
4. Cook for another minute until done and set aside.
5. In a bowl, combine the cornmeal, flour, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
6. In another bowl, combine the buttermilk, eggs, honey, corn kernels and creamed corn, whisking to combine thoroughly.
7. Add the dry ingredients to the buttermilk mixture and stir.
8. Finish by adding cheese and combine.
9. Add canola oil to the skillet (or non-stick spray can work for the baking dish as well).
10. Pour the batter into the skillet.
11. Bake until the cornbread is golden brown and springs back upon the touch, about 15 minutes (less in a convection oven!).
12. Serve warm with butter or for a sweet contrast to the spicy jalapeño, drizzle a touch of honey or maple syrup on top.