For a few years now, I’ve hosted a super bowl party. I could not care less about the football game, but I am all about the food. Chili is mainstay, but this year I decided to make cornbread to accompany the chili. It was a huge hit!
I visited Madison in Chapel Hill last year and got a Lodge cast iron skillet which I was excited to use for this recipe. If you don’t have a cast iron skillet, you could use a muffin tin and make corn muffins.
The batter comes together quickly. Buttermilk keeps the cornbread moist and tangy. Shredded cheddar and diced jalapeño add richness and heat. Get the skillet hot by placing it in the preheated oven for four to five minutes. Then pour the batter into the skillet and let it bake until a tooth pick comes out clean.
Enjoy a hearty slice.
- ½ cup butter, melted
- ½ sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup all purpose flour
- 1 cup cornmeal
- ½ salt
- 3 tablespoons vegetable oil
- 1 large jalapeño, ¼ inch diced
- 2 ounces good cheddar cheese, grated
- ⅓ cup frozen corn, thawed
- Preheat the oven to 400 degrees.
- Mix the melted butter and sugar together. Add the egg as and beat until blended. Add the buttermilk and baking soda and mix well. Gently stir in the flour, cornmeal, and salt. Batter may be slightly lumpy. Fold in the jalapeño, cheese, and corn.
- Pour the vegetable oil into a 10-inch cast iron skillet. Place the skillet in the preheated oven for 4-5 minutes. Remove the skillet from the oven and use a paper towel to evenly coat the bottom and sides of the skillet with oil. Pour any excess oil into the batter and stir to incorporate.
- Add the batter to the skillet and bake on the middle rack of the oven until a toothpick inserted into the center of the cornbread comes out clean, about 20-25 minutes.