Recipe courtesy of Williams-Sonoma Kitchen.
Laced with jalapeño peppers and enriched with cheddar cheese, this corn bread is the perfect accompaniment to a hearty chili or stew.
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup sugar
- 1/4 cup finely chopped seeded jalapeño peppers
- 3/4 cup grated sharp cheddar cheese
- 1 egg
- 1 cup buttermilk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.
- 2 In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños and cheese. Make a well in the center.
- 3 In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
- 4 Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve.
- 5 Serves 8 to 10.