Crispy on the bottom but moist on the inside, this easy jalapeño cornbread is kicked up with jalapeños, creamed corn, cheddar cheese and green onions, and is a family favorite.
Cast Iron Skillet Cornbread Recipe
You know how they say owners start to resemble their dogs (as evidenced here)? I think the same thing may be happening to me, but with the food I eat.
Spicy and sweet…Yep, that’s me. Crispy on the outside but soft on the inside…Sure, I’ll admit to that. And, why yes, I do melt every time I come into contact with butter.
Just like the food I like to eat, I’m a contradiction in terms.
I’ve become a spicy-sweet, crispy on the outside but soft on the inside, better-with-butter humanoid version of…cornbread.
So does this mean I need to turn my bed into a cast iron skillet?
My mother-in-law, Pat, is a master at Southern cooking. As a little girl growing up in Arkansas and the second to youngest of 7 children, she would ask her her mom if she could help her cook but her mom was too busy putting from scratch food on the table for the large family to become a teacher too. “It was just easier for mother to do it herself,” so my MIL was more often shushed off to set the table instead.
But Pat paid attention. She watched. She learned from the sidelines. And she took those lessons through life to develop her own cooking style.
The other night Pat made this jalapeño cornbread recipe for us. Unlike her mother, Pat is happy to share her how to’s in the kitchen, even when I ask a million questions and sometimes interject a few ideas of my own.
But Pat takes it all in stride. She knows her way is the best way, and her way always starts in true Southern form.continue to the recipe… about Cheddar and Jalapeño Skillet Cornbread