Back in 1987, I was on assignment for most of the year in Houston, Texas, where we would occasionally frequent the downtown favorite lunch spot, Treebeards. Treebeard’s is legendary for their cajun fare of red beans and rice, chicken fried chicken, seafood gumbo, boudin, pickle chips and po boys, however, it was their cornbread that left an everlasting impression on me.
This cast iron skillet jalapeño cornbread recipe is inspired by Treebeard’s.
- 2 cups yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 cups cheddar cheese, grated
- 1/4 cup jalapeno peppers, finely diced (deseeding recommended for milder tastes)
- 2 eggs, beaten
- 1 cup creamed corn
- 2 tablespoons vegetable oil
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
- Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet.
- Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.