Jalapeno Goat Cheese Cornbread
Savory cornbread with a touch of spice. Makes 1 (12-inch) skillet.
4 tsp coconut oil refined (or a vegetable oil)
2 cups all-purpose flour
2 cups yellow or white cornmeal
1 tbsp granulated sugar
2 tbsp light brown sugar
3 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 cups whole buttermilk
1 cup unsalted butter melted
4 large eggs
11⁄2 cups cheddar cheese grated
8 ounces goat cheese crumbled
1 jalapeño seeded and diced
5 jalapeños (to char for the top)
Preheat oven to 400 degrees F. Place a 12-inch cast-iron skillet over medium-high heat, with 2 teaspoons of coconut oil.
Cut the 5 jalapeños in half. You may make slices and remove the seeds, or just leave the jalapeños in halves. Cook until lightly charred on each side, about 2-4 minutes. Remove from skillet and set aside.
Add 2 teaspoons of coconut oil to skillet, then place in oven. Oil will become hot in about 8 minutes.
In a large mixing bowl, combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and sea salt.
Add buttermilk, melted butter and eggs. Mix completely.
Fold in 1 cup of cheddar cheese and diced jalapeño. Add goat cheese and fold until mixed, leaving small pieces.
Remove skillet from oven. Carefully pour batter into hot oiled skillet. Sprinkle with 1⁄2 cup cheddar cheese, then arrange charred jalapeños on top.
Bake until golden brown for 30 minutes, depending on your oven. Check center with a toothpick. If it comes out clean, it’s ready.
In place of skillet, use a 10 or 12-inch pan with cooking spray. Char jalapeños in a separate stove safe pan or on an outdoor grill.
Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.