Cornbread is a major part of any southern-style American meal. This jalapeño cornbread is perfect for cooks and eaters who like a little zip in their side dishes. This is a great cornbread to serve with a bowl of hot and spicy beef chili. Or, serve it with baked beans, soup, or just about any meal.
- 2 tablespoons vegetable oil (or enough to coat the pan)
- 1 cup yellow cornmeal
- 1 cup flour (all-purpose)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Optional: 3 to 4 tablespoons sugar
- 1 dash chipotle chile pepper (ground, or cayenne pepper)
- 1/4 cup jalapeño pepper (fresh finely chopped)
- 1 cup/4 oz. Mexican blend cheese (shredded, Cheddar Jack, or sharp Cheddar cheese)
- Optional: 1 cup of canned corn (kernels)
- 8 oz. sour cream
- 3/4 cup milk
- 1 large egg (beaten)
Coat a heavy 10-inch cast iron skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400 F.
In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, cheese, and corn kernels.
Preheat the skillet or pan in the oven or on the stovetop.
Whisk together the sour cream, milk, egg, and melted butter.
When the oven is ready, stir the wet mixture into the dry ingredients just until blended. Spread in the hot greased skillet or baking pan.
Bake for 25 to 30 minutes, until set and lightly browned around the edges.
Cool in the pan on a rack; cut into squares or wedges.