{"id":1142,"date":"2018-02-02T07:00:47","date_gmt":"2018-02-02T07:00:47","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=1142"},"modified":"2020-01-11T22:57:00","modified_gmt":"2020-01-11T22:57:00","slug":"skillet-cornbread-with-cheddar-jalapeno-green-onions","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/skillet-cornbread-with-cheddar-jalapeno-green-onions\/","title":{"rendered":"Skillet Cornbread with Cheddar, Jalape\u00f1o & Green Onions"},"content":{"rendered":"

Let me show you how quick and easy it is to whip up this rustic skillet cornbread! It’s warm and cheesy with a little bit of spice and a subtle sweetness. It pairs perfectly with soul-satisfying southern meals like jambalaya, chowder or a fiery chili.<\/p>\n

\"\"<\/p>\n

The bright yellow bread has a nice crackled top, crispy bottom and a crumbly moist texture on the inside. Those are the true marks of a good southern cornbread (even though I\u2019m not a southerner and making it in the north)!<\/p>\n

Although it\u2019s called \u201cbread\u201d it doesn’t use any yeast. It’s a quick bread that rises with just baking powder. That\u2019s what makes this recipe so quick and easy. You just mix up the batter in a bowl before transferring it to a hot buttered cast iron skillet.<\/p>\n

\"corn<\/p>\n

How to bake cornbread in a cast-iron skillet<\/span><\/p>\n

A seasoned cast-iron skillet is going to give you the best results with this recipe. There\u2019s a trick to getting the bread crispy on the bottom and sides: heat the cast iron skillet to a sizzling hot temperature then coat it with butter before pouring the batter into it. With the skillet hot enough, the batter will immediately rise and start to cook on the bottom and the sides even before you put it in the oven! This is what gives cornbread its iconic crispy bottom and moist insides.<\/p>\n

I love my Lodge cast iron skillets<\/a>! I have various sizes that I use for searing meats, roasting potatoes or vegetables, and baking. This recommendation is not sponsored, I am simply sharing how much I love these products! I even bought one for my daughter when she moved out to her own apartment last year.<\/p>\n

If you like really spicy cornbread, then consider using up to two jalape\u00f1o peppers and keep the seeds and membranes in them. When seeds and membranes are removed from jalape\u00f1os, you only get a faint essence of heat; the real spice is in the seeds and membranes!<\/p>\n

\"easy<\/p>\n

Cornmeal flour<\/h2>\n

Cornmeal is coarse flour made from dried corn. It comes in fine, medium or coarse consistencies. Typically most grocers carry medium ground yellow cornmeal, even though it may not be labeled as such. I like to keep medium yellow cornmeal on hand as I find it\u2019s the perfect texture for cornbread. Since cornmeal is a pantry staple for me, I can also use it to make yeast bread, polenta, or to spread on my pizza peel which keeps the dough from sticking.<\/p>\n

\"Skillet<\/p>\n

What to do with leftover buttermilk<\/span><\/p>\n

Now let\u2019s talk about the buttermilk in the recipe. It really is necessary and shouldn\u2019t be replaced with any other type of milk. The buttermilk serves two purposes. It reacts with the baking soda which makes the cornbread rise and become tender and its tangy notes are perfect to round out the flavor of the bread. Once you have buttermilk in your fridge, you can start baking and use it up before it expires!<\/p>\n

Here are a few recipes from the blog that can help you use up your buttermilk:<\/p>\n