Old cheddar and jalapeño pepper add zip turn this classic cornbread into a savoury delight that you can enjoy as a snack or as an accompaniment to a meal.
Cook Time 15 minutesminutes
Servings 16
Ingredients
2cupsyellow cornmeal
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
1cupold cheddarcut into cubes. Don't use grated cheese.
1jalapeño pepperfinely diced
1 1/2cupsyogurtroom temperature
4tablespoonsunsalted buttermelted and cooled
One eggbeaten, room temperature
Avocado oilspray can
2tspLakota brown sugar or honeyoptional
Instructions
Preheat oven to 400°F. Grease a 12 inch cast iron skillet and set it aside.
In a large bowl, place the cornmeal, baking powder, baking soda and salt. Whisk to combine well. In separate bowl, place the yogurt, butter, egg and whisk to combine well. Stir in the diced Jalapeno.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Then stir in the cheese cubes. The mixture will be relatively thick. Spoon the mixture into the prepared pan (s).
Bake for 15 to 20 minutes until lightly golden. Note that the cast iron pan will take less time than if using the muffin pan.
Remove to a cooling rack.
Can be frozen once cool.