The Cornmeal I Keep Coming Back To
Crispy edges, melty cheddar, a little jalapeño heat, and brown butter…totally my kind of cornbread. ♡
This recipe is a cheesy, slightly spicy riff on my favorite cornbread recipe that so many of you have made and loved over the years. It has that same soft, moist crumb, but this time with plenty of sharp cheddar and fresh jalapeño folded in. The heat is pretty gentle, especially if you seed the peppers, so it’s still very crowd-friendly. Of course, if you like things spicy, feel free to toss in an extra chile or two.
Also, the browned butter is absolutely worth the extra few minutes here. It adds this nutty, toasty flavor that makes the whole thing taste even richer, while the hot skillet gives you those fantastic golden, crisp edges. Serve it warm alongside a big bowl of chili and, omg, ENJOY.