I found this great recipe for cornbread! It is just SO yummy I had to share it with you! I usually just throw together a Cornkit and call it done, but I decided to try something a little different today. The weather is dreary out and there is a chill in the air. So, I just felt like today was a soup & cornbread kind of day!!
Jalapeno Cheddar Cornbread
1 cup (2 sticks) unsalted butter, room temp.
3/4 cup sugar
4 eggs
1 cup flour
1 cup yellow cornmeal
4 tsp baking powder
1 1/2 tsp salt
pinch of black pepper
1 cup corn ( I used can but you can use fresh or frozen)
1/2 cup heavy cream
1 1/2 cups shredded cheddar
3 jalapenos seeded, and thinly sliced
oil to coat pan
Preheat oven 400* Place 10 in cast iron skillet in oven. Meanwhile, mix with electric mixer butter and sugar until pale yellow; about 3 min. Beat in eggs 1 at a time till very Incorporated.
In another bowl combine flour, cornmeal, baking powder, salt and pepper. Add to the butter mixture and stir with wooden spoon till combined. Fold in corn and cream. Then fold in cheese and jalapenos. Do not over mix batter.
Remove skillet from oven coat with oil. Pour batter into hot skillet and smooth the top with wooden spoon.
Put back into oven and bake until toothpick inserted comes out clean or about 45 min.
Mine turned out so pretty! If you like sweet cornbread you'll really like this recipe!! It's sweet with a kick!! I ate mine in a bowl of Campfire Stew!!
Campfire Stew ( my version!) I just throw stuff in. Start out with ground beef and add canned veggies or veggie leftovers...usually stewed tomatoes, corn, pinto beans, minestrone soup, diced potatoes....you get the idea. I cut up and saute with the meat- onion. bell pepper...whatever I have on hand to spice it up a bit. Served over cornbread it's yummy!!
Nothing says Fall better than a hot crackling pan of cornbread!!!

