Jalapeño Cheddar Cast Iron Skillet Cornbread

This past weekend, we were invited to a surprise birthday party for one of our neighborhood friends, and given the recent cold temperatures, we all offered to make something warm and hearty to share. Jim made his Chili Cook-Off winning spicy brisket chili, so a batch of our favorite Jalapeño Cheddar Cast Iron Skillet Cornbread seemed the perfect accompaniment. I've made this recipe many times, both for events at the cooking school where I used to teach, and here at home when we've made BBQ for friends and family. It's well balanced, not too moist or crumbly with a light crunch from the cornmeal, a slight sweetness from the maple syrup, and a mild kick from the pickled jalapeños. The batter comes together in minutes, while the oven does the rest of the work. Don't have a cast iron skillet? No problem- just use a metal (not glass!), 13x9" cake pan.

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INGREDIENTS:

• 1 C. Cornbread
• 1 C. All Purpose Flour, Sifted
• 2 tsp. Baking Powder
• ¼ tsp. Baking Soda
• ½ tsp. Kosher Salt
• 1 C. Milk
• 1 Lg. Egg
• ¼ C. Maple Syrup
• ¼ C. Extra Virgin Olive Oil
• 1 C. Pickled Jalapeños, Seeded and Diced
• 1-½ C. Cheddar Cheese, Shredded
• 1 Tbsp. Salted Butter for greasing the skillet

INSTRUCTIONS:

Step 1: Preheat your cast iron skillet (or metal cake pan) by placing it into the oven and setting the temperature to 350℉.

Step 2: Gather all of your ingredients, along with 2 mixing bowls, a whisk and a rubber spatula.

Step 3: In one of the mixing bowls, stir together the flour, cornmeal, baking powder, baking soda and salt. Set aside.

Step 4: In a second mixing bowl, whisk together the milk, egg, maple syrup and olive oil.

Step 5: Combine the dry and wet ingredients together, stirring until the mixture comes together, and the texture appears like a thick, grainy pancake batter with no lumps or traces of flour.

Step 6: Stir in the jalapeños and the cheddar cheese, reserving about a tablespoon of jalapeños to sprinkle on top before baking.

Step 7: Once the oven has come up to temperature, and with your tablespoon of butter handy, carefully remove the skillet (or pan) from the hot oven. Grease the bottom of the skillet with butter until fully melted.

Step 8: Pour the prepared cornbread batter into the skillet, sprinkle the reserved jalapeños evenly over the surface, and then carefully place the skillet back into the hot oven. Bake for 20-25 minutes, until the cornbread is golden brown, and a toothpick inserted into the center comes out clean.

Allow cornbread to cool on the counter for at least 20 minutes before serving. Slices can be cut into wedges, or squares, as desired.

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