Skillet Jalapeño Cornbread with Cheddar is cheesy, spicy & good - Kitchen Wrangler | Melissa Guerra
Skillet Jalapeño Cornbread with Cheddar savory, delicious, quick and easy - simple pantry ingredients will level up your dinner menu!
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Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Spoon
- Fork
Ingredients
- 1 cup yellow cornmeal (125g)
- 1 cup all-purpose flour (140g)
- 1 tbsp. sugar (12.5g)
- 1 tbsp. baking powder (12g)
- ½ tsp. salt (2g)
- 1 1/2 cups buttermilk (360ml)
- 1 egg, beaten
- ½ cup fresh or pickled jalapeños, chopped (85g)
- ½ cup grated Parmesan cheese (50g)
- 1 cup grated cheddar, divided in half (115g)
- ¼-1/3 cup of bacon drippings, pork lard or vegetable oil (60-80ml)
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