To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:

INGREDIENTS:

• 1 large clove garlic, peeled and minced


• 1 large jalapeno pepper, deseeded and finely diced


• 1/2 cup diced white onion


• Vegetable oil for sauteing veggies


• 1 Tbs fresh chopped thyme (optional)


• 1/2-3/4 cup grated cheddar cheese


• 1 1/2 cups all-purpose flour


• 1 1/2 cups cornmeal


• 1/4 cup light brown sugar


• 2 1/2 tsp baking powder


• 1 tsp salt


• 3 large eggs


• 1/3 cup vegetable oil


• 1 2/3 cup buttermilk (or regular milk)


• 1 10-inch cast iron skillet

PROCEDURE:

Preheat the oven to 400 degrees and use a mixing bowl to combine 1 1/2 cups of all-purpose flour with 1 1/2 cups of cornmeal, 1/4 cup light brown sugar, 2 1/2 tsp baking powder, 1 tsp of salt and whisk it up.

Use another bowl to combine 3 large eggs, 1/3 cup vegetable oil and 1 2/3 cup buttermilk and whisk that up.

Before combining the wet and dry ingredients get a 10-inch cast iron skillet going on the stovetop to soften up the garlic and onions.

Add a splash of vegetable oil to that and add the diced onion and minced garlic and cook that on medium heat.

After a few minutes, add the diced jalapeno pepper and the fresh chopped thyme, if you're using it, let that go for a moment and then fold those into the wet ingredients.

Add the wet ingredients to the dry ingredients. Fold that together for a moment and add the grated cheddar cheese and fold everything together until it is just combined.

Add the batter to the hot skillet and place it on the center rack of the preheated oven.

That will take just about 1/2 hour to bake and you'll want to use a toothpick test to check it for doneness.

HINTS:

Substitute regular milk for the buttermilk if you like. Saute the veggies in a regular sauté pan and use a 9x13-inch baking to bake the cornbread instead of using a cast iron skillet. It may take less time to bake in the baking dish though.