While, North American’s think of Cornbread as a Southern American soul food, cornbread is a staple to many cultures around the world including Native American cooking as well as in Albanian, Turkish and Greek cooking. The Mexican influences of adding kick of Jalapeno’s has become very prevalent in southern American states including Texas.
For the perfect side dish for any meal, give this wholesome recipe a try!
Jalapeno Cheddar Corn Bread
- 10-12 '' Cast Iron Pan
- 1 & 1/4 cup Flour
- 3/4 cup Yellow Cornmeal
- 1 tbsp. Baking Powder
- 3/4 cup Sugar
- 2 Eggs
- 3 tbsp. Maple Syrup or Honey
- 3/4 cup Whole Milk
- 1/2 cup Butter melted
- 1 Jalapeno lightly charred and minced
- 1 cup Grated Cheddar
- Non-stick cooking spray
- In a large bowl, mix together all dry ingredients.
- In a separate medium-sized bowl, whisk together eggs, maple/honey, milk, and butter. Slowly whisk the wet ingredients into the dry ingredients. Do not over whisk. You should still see a few small clumps of flour.
- Fold in the jalapeno and cheddar. These are optional additions and you are welcome to omit them or add a few of your own creative choices.
Prepping your Forno Venetzia Wood Fired Oven
- Preheat Forno Venetzia oven to 350°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain heat. Alternatively, if the oven was already at a high temperature, allow the oven to naturally cool to 350°F.
Cooking the Cornbread
- Lightly spray a large cast iron pan (around 10-12”) with non-stick cooking spray. Using a spatula, pour the batter into the cast iron pan, using the spatula to spread evenly.
- Place the cast iron pan into the Forno Venetzia oven, opposite the burning logs
- Allow the cornbread to cook for about 30-35 minutes at around 350°F or until a toothpick comes out dry when poked through the center.
- Allow bread to cool for 10 minutes before carving and serving. Cut into triangles or into squares. Serve with a spread of butter or simply sop up some sauce with the cornbread.