One of my favorite meals is chili. It always hits the spot when I'm extra hungry. A few weeks about I blogged about my favorite chili recipe and for me, theres nothing better than pairing it with some yummy cornbread. I always like taking classic recipes and adding a twist. I was first inspired to make this recipe by Percy Street BBQ amazing Cheddar Jalapeño Cornbread. Last week when I was making this recipe my roommate come home with some amazing spicy cheddar she picked up from Di Bruno Bros that complimented it really well. If you don't have jalapeños or speciality cheddar, any spicy pepper or cheese will really work (I would also use pepper jack or red chilis). This is the recipe I came up with:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) butter
8 ounces aged Cheddar, grated
1/3 cup chopped jalapeño
Preheat the oven to 350 degrees F. Grease a bread pan. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add milk, eggs, and butter. Stir until mixed. Don't overmix! Mix in the grated Cheddar, jalapenos. Pour batter into the bread pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes. Enjoy!