Jalapeño Cheddar Cornbread

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Add 2 tablespoons butter to a 10-inch cast-iron skillet and place it in the oven while it preheats to melt the butter. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.

2. 2

   In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, and ⅓ cup vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in 1½ cups shredded sharp cheddar cheese, 2 finely diced jalapeños, and 4 strips of cooked and crumbled bacon, reserving some cheese for topping.

3. 3

   Carefully remove the hot skillet from the oven and swirl it to coat the bottom with melted butter. Pour the cornbread batter into the skillet and scatter the reserved cheddar cheese over the top.

4. 4

   Bake the cornbread at 425°F (220°C) for 18–22 minutes until it is golden brown, set in the center, and a toothpick inserted into the center comes out clean. The cast-iron skillet will create a deeply crispy, crunchy bottom.

5. 5

   Once baked, let the cornbread rest in the skillet for 5 minutes before slicing. Serve warm for the best texture and flavor.