Tuesday, March 13, 2012

Jalapeño and Feta Skillet Cornbread

Did I mention how much I love my cast iron skillet?
This is my first attempt at cornbread. Man was it good. A little crumbly, but moist. The bread itself is a little sweet, but the salty of the feta is a nice counterpoint.

Jalapeño and Feta Skillet Cornbread


  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tbsp white vinegar PLUS
  • enough milk to make 1 1/3 cups
  • 2 eggs, lightly beaten
  • 8 tablespoons butter, melted
  • 1 jalapeño, ribbed, deseeded, and finely diced
  • 4oz crumbled feta
Preheat the oven to 425 degrees and place a 9 or 10 inch oven safe skillet inside to heat while you make the batter.

Put 1 tbsp vinegar into a measuring cup and fill to 1 1/3 cups with milk

In a large bowl, whisk cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk and eggs. Whisk in most of the melted butter, reserving about 1 tbsp for the skillet. Lightly stir in cheese and jalapeños until just mixed.

Carefully, remove the skillet from the oven. Lower heat to 375. Bush the bottom and sides with remaining butter. Pour batter into skillet and place in oven. 

Bake for 20-25 minutes or until center is set and a toothpick comes out clean.

 Let cool 15 minutes and serve

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