Corn Bread with Cheese and Jalapeños.

So its been a pretty busy weekend in the kitchen and it’s time to kick back with a cold beer and share a few recipes. This is a great cornbread recipe that I like to serve alongside some low and slow smoked ribs or pork butt. If you don’t have either one of those, no worries, it’s even good by itself or alongside the food of your choice. Now when it comes to corn breads there are two schools of thought that continue to cause arguments. Sweet cake like cornbread like this one vs dry crumbly terrible corn breads. I think you can see which side of the argument I’m on. There may be a time and a place for the dry crumbly ones, just not in my kitchen. I recently took this cornbread to a BBQ and figured I’d get a picture of it once it was sliced on a plate. By the time I made it over to the table it was already wiped out and there were several requests for the recipe. This recipe can be cut in half and baked in a preheated cast iron skillet with melted butter for a crispy exterior or in a deep dish lasagna style pan like I used. Here is what you’ll need to make yourself happy. Inspired by Fine Cooking Magazine


10 ounces of yellow corn meal about a cup

9 ounces of unbleached flour

1 1/2  teaspoons of salt

1/2 teaspoon of baking soda

2 Tablespoons of baking powder

2 eggs

4 Tablespoons of sugar

1/2 cup vegetable oil

2 1/2 cups buttermilk

2 Tablespoons of butter

2 cups fresh grated extra sharp Cheddar cheese

corn kernels cut from four fresh ears of corn

1 jalapeño pepper very fine dice (or more to your liking)

Directions: Heat oven to 375 degrees. In a bowl mix cornmeal, flour, salt, baking soda, and baking powder. In a separate bowl whisk the egg, sugar, oil, and buttermilk.  Rub 2 tablespoons of butter on the bottom and sides of the deep dish 9 x 13 lasagna style pan (this may overflow a shallow pan when it expands as it cooks). Mix the ingredients from the two bowls together. Gently fold in the corn kernels, cheese, and chiles. Pour into the well buttered baking dish and cook for about 30 minutes or until the edges are brown and a toothpick inserted into the cornbread pulls clean.


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