Cheesy Jalapeño Cornbread

Ingredients

• 170 g (6 oz) Fine cornmeal
• 140 g (5 oz) Plain (all-purpose) flour
• 2 tbsp Sugar
• 1 tbsp Baking powder
• 1 tsp Fine salt
• 240 ml (1 cup) Buttermilk
• 2 Eggs
• 85 g (3 oz) Butter, melted, plus 1 tbsp for the skillet
• 115 g (4 oz) Grated sharp cheddar, plus a handful for the top
• 57 g (2 oz) Pickled jalapeños, drained and chopped, plus a few slices for the top
• 3 Spring onions, thinly sliced

You’ll need: 25 cm (10 in) cast-iron skillet, Oven gloves, Skewer

Method

1. 1

   Heat the oven and skillet. Heat the oven to 200°C (400°F). Put a 25 cm (10 in) cast-iron skillet in the oven to heat for 5 minutes, with the 1 tbsp butter in it.

2. 2

   Mix the dry ingredients. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.

3. 3

   Mix the wet ingredients. In a jug, whisk the buttermilk, eggs and the melted butter until smooth.

4. 4

   Combine. Pour the wet mixture into the dry and stir just until combined; a few lumps are fine. Fold in the cheese, chopped jalapeños and spring onions.

5. 5

   Bake. Carefully take the hot skillet out of the oven using oven gloves and swirl the melted butter around it. Scrape in the batter and level the top. Scatter over the extra cheese and jalapeño slices. Bake for 20 to 25 minutes, until deep golden and a skewer in the centre comes out clean.

6. 6

   Rest and serve. The skillet handle will stay very hot: leave an oven glove over it. Rest the cornbread for 10 minutes, then cut into wedges and serve warm.