This delightful dish combines the rustic charm of cornbread with a touch of Southern flair, making it the perfect accompaniment to a hearty bowl of chili or a stand-alone snack that’s satisfying and delicious.
Ingredients
Scale:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
1 cup milk
2 large eggs
1/4 cup butter (melted)
1/4 cup optional: diced jalapeños
1 cup optional: shredded cheese
Instructions
Preheat your oven to 400°F (200°C) and place a cast-iron skillet inside to heat up.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Whisk until well mixed.
In another bowl, whisk together the milk, eggs, and melted butter until thoroughly combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. If using, fold in jalapeños and cheese.
Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling it around to coat the bottom.
Pour the cornbread batter into the skillet and spread it evenly.
Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let cool for a few minutes before slicing and serving warm.
