@champagneandbuttercream: Remember how much you guys loved my traditional cornbread recipe? This Jalapeño Cheddar Cornbread is completely different—it’s thick, incredibly moist, loaded with sweet corn, sharp cheese, and a kick of fresh jalapeño and onion. Because it packs cream-style corn, whole kernel corn, cheese, and veggies right into the batter, it is heavy, hearty, and so filling you could practically eat it as a main meal. Plus, baking it in a preheated cast iron skillet gives it that ultimate crispy, golden crust on the outside while keeping the inside melt-in-your-mouth tender. Ingredients: 1 & 3/4 cups self-rising cornmeal 3 eggs 3/4 cup vegetable oil 1/2 cup milk 1 cup shredded cheese 1 can whole kernel corn, drained 1 can cream-style corn 1 onion, finely chopped 2 to 3 jalapeños, finely chopped Instructions: 1. Lightly oil a cast iron skillet. Place the oiled skillet into your oven and preheat to 400°F. 2. Mix all of the ingredients together in a bowl. 3. Carefully remove the smoking-hot skillet from the oven and pour your cornbread batter straight into it (listen to that sizzle!). 4. Bake for 35–40 minutes until golden brown and cooked through. Drop a 🌶️ in the comments if you’re ready to try this upgrade, and let me know: do you like your cornbread spicy or sweet?

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2026-11-09 04:27:09

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