I love cornbread and this spicy version doesn’t disappoint. It is slightly sweet without being too much so and the addition of jalapenos and Cheddar cheese adds complexity and makes it decidedly more sophisticated than your ordinary cornbread. It makes a tasty accompaniment to a spicy bowl of chili or corn and vegetable chowder and in warmer weather a chilled gazpacho turning your soup into a full fledged meal. And since I prefer savory to sweet when it comes to breakfast I love eating a piece of this toasted and topped with a dab of butter. Now that is good.
2 1/2 cups all purpose flour
1 cup yellow cornmeal
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup unsalted butter, melted and slightly cooled
1/3 cup canola oil
1/4 cup sugar
2 eggs, lightly beaten
1 cup buttermilk
3/4 cup Greek yogurt
3/4 cup sharp Cheddar cheese, shredded
1 4-ounce can minced jalapeno peppers
- Pre-heat the oven to 350 degrees. Lightly grease a 12 inch cast iron skillet. Set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a separate medium sized bowl whisk together the butter, canola oil, sugar and eggs until a thick slurry forms.
- Add in the buttermilk and yogurt and whisk until combined.
- Pour the egg mixture into the flour mixture and using a rubber spatula, stir until just combined.
- Fold in the jalapeno peppers and Cheddar cheese.
- Pour the batter into the prepared skillet and bake for 40 to 50 minutes or until the top of the bread is golden brown.
- Let cool on a wire rack before slicing into wedges. The cornbread can be served either warm or at room temperature.