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Jalapeno-Cheddar Cornbread
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Description
This is how my mom always made cornbread and it’s still a favorite of family members alike. I just like to add jalapenos and cheddar cheese.
Ingredients
- ¼ cups Vegetable Oil, Plus 2 Tablespoons, Divided Use
- 1-½ cup Buttermilk
- 2 whole Eggs
- 2 cups White Lily Buttermilk Cornmeal Mix
- 2 whole Jalapeños, Minced
- 1-½ cup Freshly Grated Cheddar Cheese Plus Extra For Garnish
Preparation
Preheat the oven to 475 degrees (F). Add 2 tablespoons of vegetable oil to an 8 inch iron skillet. Place the skillet in the oven while it’s preheating.
In a large bowl, combine milk, eggs, remaining vegetable oil and cornmeal mix. Add jalapenos (more if you can handle the heat) and cheddar cheese.
Pour mixture into preheated skillet, sprinkle top with a little extra cheese, and bake for 30 minutes. Once finished invert onto plate.
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2 Comments
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southernbuttercup on 2.17.2011
Of course! Just any oven-proof dish will work. Glass or ceramic would be good.
Jacki on 2.7.2011
I don’t have any cast-iron cookware. Do you think there’s another way I could make this? It sounds so good!