Cheesy Cornbread with Jalapeños
Why did the potato start an argument with the cornbread? It was an agi-tater.
I’m not sure what the potato was arguing about, but there’s no argument from me when it comes to professing a love for cornbread.
Southerners Love Their Cornbread
Cornbread is especially loved in the south.
We serve this beloved bread with just about anything and everything.
Red beans and rice. Black-eyed peas and collard greens. Chili. Barbecue. And, fried chicken.
That’s just from personal experience and I’m just getting started.
Some may argue, like the agi-tater they are, that biscuits are the better side choice for all those meals with their tender, flaky centers, melt in your mouth goodness.
I do love biscuits and there’s enough opportunity for both to go around.
Ways To Use Leftover Cornbread
Yet there’s one advantage cornbread has over even the most buttery delicious biscuit.
And that’s all the ways to use up cornbread once you’ve baked it.
Cornbread dressing, cornbread croutons, cornbread salad, and cornbread crumbled into a glass of buttermilk, which was my dad’s personal favorite.
From Humble Beginnings To Politics
You may be wondering how cornbread won all those hearts in the south?
Corn is king because wheat thrives best in a temperate climate which is definitely not the south in mid-summer.
And because Native Americans introduced the colonists to corn. The southern colonists especially embraced this new grain.
Even with its humble beginnings, cornbread has risen to prominence even in politics.
Former Texas Governor Ann Richards was known to woo legislators late at night in the Governor’s Mansion with her “silver tongue” served up with a side of cornbread.
Use a Cast Iron Skillet For the Best Cornbread
The best cornbread you’ll eat begins with a black iron skillet pre-heated in the oven before you add the batter.
That pre-heated cast iron will give your cornbread just the right amount of delectable crunch.
Be sure to use buttermilk for your liquid, add some green chilis and cheese, and you’ll have a proper introduction to the versatility of scrumptious quick bread.
While it bakes, you can enjoy your own silver-tongued moments with your family and friends in the kitchen, put the finishing touches on whatever else is on your menu, and enjoy the aroma.
When it’s out of the oven, make sure you have plenty of butter on hand.
You’ll want to compliment the cook or pat yourself on the back for this beauty.
What did the cornbread say when he received a compliment? Aw, shucks.Print
Give this cheesy cornbread with jalapeños a try! Then you’ll learn why this humble and delicious quick bread is a staple in kitchens across the south. It goes especially well with soups, stews, chili and anything else with a Southern flair.
- 1/2 white onion, small dice
- 2 jalapeños, small dice
- 1 cup cornmeal
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs beaten
- 7 tablespoons unsalted butter, melted + 1 tablespoon unsalted butter melted
- 2 cups buttermilk
- 1/2 cup sharp cheddar cheese
- olive oil
- Place a black iron skillet into a cold oven.
- Heat the oven to 450˚ F.
- Sauté onions and jalapeños in a small skillet over medium-high heat until slightly browned.
- While the onions and jalapeños sauté, mix together the dry ingredients and give it a whisk.
- Mix together the wet ingredients (add only 7 tablespoons of melted butter to the wet ingredients).
- Pour the wet ingredients into the dry ingredients and then add the cheese, and onion and jalapeño mixture.
- Stir just until combined.
- Remove the heated skillet from the oven.
- Pour the 1 tablespoon of melted butter in to the skillet and swirl to coat the bottom of the skillet.
- Pour the cornbread mixture into the prepared skillet.
- Place skillet into the oven.
- Reduce heat to 375˚ F.
- Bake for 20-25 minutes, or until done.
If it seems a bit too much of a time crunch to sauté the onions and the jalapeños, just add a small can of green chilis.
- Serving Size: 1 cornbread
- Calories: 2636
- Sugar: 49.4 g
- Sodium: 2316.9 mg
- Fat: 158.4 g
- Saturated Fat: 86.4 g
- Trans Fat: 1 g
- Carbohydrates: 255.5 g
- Fiber: 19 g
- Protein: 60.1 g
- Cholesterol: 383.5 mg