Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1 stick melted butter
• ½ c Crisco (I use butter flavoured) melted
• 1 ½ c aged extra-sharp Cheddar, grated, divided
• 3 tablespoons seeded and minced fresh jalapeno peppers or jarred pickled jalapenos (2 to 3 peppers)

Place 9 inch cast iron skillet in oven and turn on temp to 425 degrees. 

If you are using a 10 or 12 inch skillet reduce the cooking time to 25 minutes or so.

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  In separate bowl, combine the milk, eggs, and  melted Crisco and butter and beat with a whisk.  Using a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved.  Don’t overmix!  Mix in 1 cup of the grated cheddar and jalapenos.

Carefully remove skillet from the oven and reduce heat to 350 degrees.  Drop one TBSP butter into the hot skillet and brush the butter on the bottom and sides to prevent sticking.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. 

Bake for 30 to 35 minutes, or until a toothpick comes out clean.  Cool and cut into large squares.  Serve warm or at room temperature.