Sunday, December 29, 2013

Jalapeño Cheddar Cornbread

Jalapeno Cheddar Cornbread is the perfect accompaniment to chili during the colder fall and winter months. This recipe comes together easily and the outcome is classic cornbread with a cheesy, spicy twist.

Jalapeño Cheddar Cornbread

·1 cup rice flour
·¾ cup cornmeal
·3 TBS sugar
·2½ tsp baking powder
·¾ tsp salt
·1 TBS butter
·2 eggs, beaten
·1 cup skim milk
·¼ cup extra virgin olive oil
·1½ cup shredded cheddar cheese
·1 jalapeño pepper, chopped

Preheat oven to 400˚. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.

Place butter in a 10-12 inch cast-iron skillet or round baking pan. Place in oven for about 3 minutes, or until butter melts. Remove pan from oven and swirl butter in the pan to coat the bottom and sides of the pan.

In a small bowl, combine eggs, milk, and olive oil. Add egg mixture to the flour mixture; stir until just moistened. Fold in cheddar cheese and jalapeño. Pour batter into the buttered, hot skillet.

Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.