Golden brown on the outside, and spicy, buttery, and moist on the inside, this jalapeño skillet cornbread is one everyone needs on their weekly rotation.
Thanksgiving is almost here, you all! It’s the time to throw summer dieting out the window, to sleep in and bury yourself under the covers, to make every excuse to eat pie, to roast everything, and to bake and bake some more. And all while the whole house smells like cinnamon, nutmeg and apple cider. Can you tell how much I love this time of year?
So we had some pre-Thanksgiving celebrations this year, so I kicked off the baking early with this beautiful and savory jalapeño cornbread. Now my earliest memories of cornbread were not associated with the holidays at all but involved going to the Hard Times Cafe with my mom. We were hardly there for the chili mac—no, we were there for their deliciously buttery homemade cornbread. That homemade cornbread always came in an XL slice, so we could proceed to polish it off on our ride home. And so this childhood memory is the main inspiration for today’s jalapeño cheddar cornbread.
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