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Jalapeno Cornbread

This Cornbread has the right amount of heat and moisture. It's a lovely cornbread that is not dry but not too moist either. Recipe may contain affiliate links
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Equipment

  • 1 10 inch cast iron skillet see notes
  • butter for pan

Ingredients
  

Dry Ingredients

  • 1 1/4 cup all purpose flour
  • 3/4 cup fine cornmeal
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1 cup buttermilk see notes
  • 1/2 cup bacon fat see notes
  • 2 large eggs-room temp
  • 2 tbsp maple syrup see notes
  • 3 medium Jalapeno Pepper see notes
  • 1 cup cheddar cheese

Instructions
 

  • Preheat oven to 350 degrees
  • start by buttering pan that you are using and set aside- I used a 10 inch cast iron skillet- if using a cast iron, butter it and place it in the oven to heat up, while you get the rest of your ingredients ready, so that you can ensure a crispy crust and even baking.
  • In a large bowl, bring together all of your dry ingredients, whisk and set aside
  • in a smaller bowl, combine all of your wet ingredients except for the jalapeno and cheddar cheese
  • pour wet ingredients over dry ingredients and whisk until just combined. add the jalapeno and cheddar cheese and continue to whisk until just combined- clean edges of bowl with a spatula-
  • take hot cast iron skillet out of the oven and pour the batter into the skillet
  • bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean and top looks golden in color
  • leave out at room temp for a couple of days. I leave it inside the cast iron and lay a towel on top or cover in aluminum foil. This doesn't last long in my house though!

Notes

baking dish- used a 10inch cast iron skillet to get a browned crust that has its own yummy flavor. I also have  an 8x8 ceramic pan and a 9 inch cake pan that I have used to bake this. The bigger the pan, the less height your cornbread will have so keep that in mind.
-that is when using a cast iron, I like to butter the pan and place in the oven to heat up first, while I work on the rest of the recipe, because this ensures even baking, since cast iron takes a while to heat up evenly but once its hot, stays hot and the even baking ensures a crispy crust.
buttermilk- I tend to make my own buttermilk of 1 cup and 2 tbsp of apple cider vinegar. Feel free to buy yours
bacon fat- this recipe calls for 1/2 cup of fat. Whether that is melted butter, bacon fat, olive oil or a neutral oil of your choice. I didn't have enough bacon grease, only had 1/4 cup so mixed in 1/4 cup of melted butter. I use salted butter, always
maple syrup- can be replaced with honey
jalapeno pepper- I had 3 medium sized jalapeno peppers in my fridge and used all 3. If my jalapenos were large, Id probably use 3 anyway, as these peppers don't have much heat. Feel free to use just 2. 
10 inch cast iron