This classic jalapeño cheddar cornbread is simply amazing. The addition of fiery jalapeños and melted cheddar cheese elevates the dish to new heights. When you serve this jalapeño cheddar cornbread with a hearty bowl of chili, it becomes even more delicious!
Grease your cast iron or skillet with butter. Pour the cornbread batter into the prepared cast iron or skillet and spread it out gently. Smooth the top with the back of a spoon or an offset spatula. You can as well top it with more cheese and jalapeno to give it some kick.
Do not mix both wet and dry ingredients together in one bowl. This will create an uneven texture & flavor.
The baking powder can leave a bitter and metallic taste in your cornbread. Use only the amount outlined in the recipe!
Top your cornbread batter with extra shredded cheddar cheese before baking to perfect your cornbread.