Looking for the perfect chili side?
This cheesy cornbread is it.
Who doesn’t lovecornbread?
Elise Bauer
Wait, don’t answer that.
For the rest of us, cornbread is the ultimate comfort food.
Perfect to go withchili beans.
Elise Bauer
Some jalapenos can be very hot and some can be as mild as bell peppers.
If you get scorching chiles, you may want to scale back a bit.
If the chiles just aren’t hot, add some chile pepper flakes to the batter.
Elise Bauer
In a large bowl, whisk together the cornmeal, flour, baking soda and salt.
In a separate bowl, whisk together the yogurt, milk, and egg.
Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
Elise Bauer
Stir in the melted butter, the chopped jalapenos, corn, and cheese.
Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.
Let the jalapeno cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving.
Elise Bauer
Remember that the skillet is still very HOT.
(I’ve burned my hand picking up a hot skillet; it’s no fun.)
Serving tipdrizzle with honey!
Elise Bauer
There’s plenty of butter in the batter, none extra needed.
Elise Bauer
