Jalapeno Cornbread
My dad made cornbread this way one time, and I remember asking him why it was so good, and he said that his trick is to get the cast iron skillet hot in the oven first. Once he pulled it out of the oven, he covered the bottom with bacon grease, lined the bottom with freshly sliced jalapenos, covered with grated cheese, then poured the cornbread on top. Sprinkled the top with salt... Oh my word, heavenly.
Equipment
- Cast Iron Skillet
Ingredients
- 2 6.5 oz Packages Martha White Yellow Cornbread Mix
- Milk, Eggs, Water according to cornbread package instructions
- 2-3 Tbsp Bacon Grease
- 2-3 Fresh Jalapenos, sliced thin
- 1/2 cup Grated Cheddar Cheese
Instructions
- Heat the oven to 400F. Place dry cast iron skillet in the oven while it is heating until you are ready to pour ingredients in.
- Mix the cornbread according to package directions. Stir thoroughly.
- As soon as the pan is out of the oven, add the bacon grease to the bottom.
- Working quickly, line the bottom of the pan with the jalapenos.
- Sprinkle the grated cheese over the jalapenos.
- Pour the cornbread on top. Sprinkle the top with a light layer of kosher salt.
- Bake according to package instructions.