Jalapeño Goat Cheese Cornbread
Savory cornbread with a touch of spice. Makes 1 (12-inch) skillet.
12-inch cast iron skillet
Large mixing bowl
refined (or a vegetable oil)
yellow or white cornmeal
light brown sugar
seeded and diced
(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 ½ 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.
Cornbread, Goat Cheese, Jalapeño