Jalapeno Cheddar Cornbread
I can't believe how fast the year is moving! We are coming up on the end of June and the year is more than half way over. It really makes you realize how much you have to cherish time and every single moment. Every year for the 4th of July we go visit my grandparents in Kansas City who are now 99 and 96! That's crazy right! Over the years, my granddad had several jobs working in bakeries to support the family. He developed such a knack for baking, even though he doesn't do it any longer, everything he touched and made was golden and delicious. Maybe that's where I get my love for working with my hands :)
Yesterday I was having a serious craving for cornbread... random, I know! Cornbread is usually not equated with summer time, but it's one of those hearty dishes that can really be made year round for parties, dinners, BBQs and more because it feeds a crowd and it's just so freaking good! You can eat it alongside chili, enchiladas, pulled pork or just hamburgers and hot dogs! We made a crab boil pot with seafood, corn and potatoes and had ours with that! Now that's summer :)
This cornbread isn't just your ordinary cornbread though, it has a few extra ingredients to take your meal and every bite to the next level! Think yummy bites of warm slightly crumbly bread with hints of cheese and a zing of spice. It's just.... perfect! Check out the recipe for the perfect remix on cornbread below:
JALAPEÑO CHEDDAR SKILLET CORNBREAD
1 1/4 cup cornmeal
3/4 cup flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup light brown sugar
1/4 cup white sugar
1 jalapeno, seeded and finely diced
1 1/2 cup grated cheddar cheese
1/4 cup (4 tablespoons) unsalted butter, melted
1/4 cup honey
3/4 cup buttermilk
1/4 cup sour cream or plain greek yogurt
2 large eggs
1/2 cup corn (optional)
Preheat oven to 350 degrees. In a medium bowl, mix together all dry ingredients: cornmeal, flour, baking soda, salt, brown, sugar, chopped jalapeno and grated cheese. Set aside.
In another bowl, whisk the melted butter, honey, buttermilk, sour cream and corn. Add the wet ingredients to the dry and mix together until just combined. Don't over mix :)
Pour into an 8 x 8 inch greased baking pan or skillet.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Watch for browning on the top and move to another rack in the over if cornbread browns too quickly!