Susan's Jalapeño Cheddar Cornbread


Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture

Serves 6 to 8

  • 2 cups cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1½ cups sharp cheddar, shredded
  • 1/2 cup pickled jalapeño peppers, diced, or to taste
  • 1 small can diced chilis
  • 1¾ cups buttermilk
  • 1 egg
  • 1 tablespoon bacon grease, lard, or shortening

Susan's Jalapeño Cheddar Cornbread

 Susan's Jalapeño Cheddar Cornbread

Click image to enlarge


Preheat oven to 475˚F.

Put the bacon grease, lard, or shortening in a 12" cast iron skillet and heat in the oven until the oil shimmers and almost smokes; this is what makes the crispy crust.

Mix cornmeal, baking soda, baking powder, and salt thoroughly. Mix in grated cheddar, then diced peppers and chilis. Whisk egg into buttermilk and stir into cornmeal mixture. Pour into hot skillet and bake for 20 minutes, until lightly browned. 

Run a spatula around the edges of the skillet, sliding it under the corn bread, and invert onto a platter or cutting board.

Cut into wedges and serve at once.


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