Jalapeno Cheddar Cornbread
As I mentioned yesterday, the perfect side to purple hull peas is cornbread. I decided this time to make it with a bit of kick, as I had a few jalapenos I’d picked up and not used for…whatever it was I thought I was going to use them for. And cheddar just goes so well with jalapenos! This isn’t too spicy a cornbread (in fact, I think I’d add another), so it should be good for even those of the anti-spicy persuasion. It makes a 10 inch skillet with 6 slices (hey I LIKE cornbread) at 268 calories and 8.4 grams of fat.
- 1.75 cups lowfat buttermilk
- 3 oz. 2% cheddar cheese, finely shredded
- 1.5 cups self-rising cornmeal
- 2 tablespoons butter or margarine
- 2 fresh jalapenos, deseeded and deveined, finely diced (DON’T TOUCH YOUR FACE)
- 2 eggs, lightly beaten
- Preheat the oven to 450 degrees.
- Cut up the butter and put in your cast iron skillet.
- Meanwhile mix the eggs and buttermilk.
- Add the cornmeal to the liquid a half cup at a time and stir until well incorporated.
- Add the cheese and stir until well incorporated.
- Add the jalapenos and stir until well incorporated.
- Place the skillet in the oven until the butter has melted and is a little bubbly.
- Carefully remove from the oven and use a pastry brush to be sure the melted butter covers everything.
- Pour the batter into the pan.
- Bake for 30 minutes or until golden brown.