Hot out of a cast-iron skillet, savory with just a bit of heat from sliced jalapeños and tempered with the sweetness of corn, this recipe for easy, crispy Jalapeño Cornbread makes a tasty snack or spicy side-dish. Served with a bowl of chili or Mexican stew, it's the stuff of cornbread lovers' dreams.
Add the vegetable oil to a 10-inch well-seasoned cast-iron skillet and place it in the oven for five minutes to heat up while you prepare the batter.
Add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine. Set aside.
Add the buttermilk, corn, eggs, and melted butter to a small bowl and whisk to combine.
Add the buttermilk mixture to the dry ingredients. Stir to combine. It's okay to have a few dry spots and lumps.
When the skillet is hot, carefully remove it from the oven and swirl the oil around to coat the bottom and sides of the pan.
Immediately add the cornbread batter to the hot skillet. Top with the jalapeño slices and place the skillet back into the oven—bake for 25 minutes. When it's done, the sides of the cornbread should be golden brown and pull away from the sides of the skillet.
Cut into slices and serve immediately with plenty of butter.
Notes
I always use peanut oil, but any good vegetable oil will work. I don't recommend using olive oil to grease the pan. I have found a handheld mandoline works perfectly for slicing the jalapeños into nice even slices.If you don't want any heat, be sure too remove the seeds from the jalapeno jalapeños slices. Be sure to store your cornmeal in the refrigerator or freezer for maximum freshness. If you don't have buttermilk, you can make your own by combining one tablespoon of white vinegar or lemon juice with one cup of milk. Let it sit for five minutes to do its magic before using it.I like to use medium-grind cornmeal, which gives the cornbread extra texture, but if you don't have it on hand, regular finer-grind cornmeal works too.If you don't have a cast-iron skillet, you can use an oven-safe metal or glass baking dish, but you will not get the crispy crust. Cornbread is at its best hot right out of the oven. However, leftovers can be stored covered at room temperature for two to three days. I do not recommend trying to microwave leftovers. It's best to either reheat your bread in the oven or slice it and toast the slices under the broiler and top with a pat of butter. You can also freeze leftover cornbread for several months to use later to make cornbread dressing.