On Monday we affirmed that when we ask ourselves “Self, would this taste good with cheese?” the answer is: “That was a rhetorical question.” Double up on the Cheddar, Colby, and Jack, because today we are dishing out healthy slices of Cheesy Jalapeño Cornbread.
Cornbread and I have a love for all seasons. In winter, I dunk my cornbread into my favorite chili recipe; in summer, I bake cornbread into cute little muffins, then stuff the centers with fresh berry jam until they nearly burst. (Spoiler alert! Exploding jam cornbread muffins coming to The Law Student’s Wife!)
Cheesy Jalapeño Cornbread knows no season. This cornbread-with-kick is equally perfect at a summer BBQ as it is on a chilly winter night.
To keep cornbread and my love affair fiery enough for high-heel Saturday—yet comfortable enough for yoga-pant Tuesday—I’ve developed a “mother” cornbread batter that I load with whichever fun extras suit my mood, complementary flavor needs, or outfit.
My mother cornbread batter is a healthy twist on classic comfort food. With whole-wheat pastry flour (a finer grind of whole wheat flour that keeps the batter light) and applesauce (double points for replacing fat and piling on the moisture), this cornbread is low in fat and higher in fiber, but remains soft and tender. This health-factor is our secret. After one bite, all that will matter to your friends (and to us) is that this cornbread is delicious. Plus, now you can add extra butter.
Now that we have our mother-batter down, let’s talk add-ins. We could leave out the cheese andjalapeños and have plain cornbread that’s perfect for topping with butter, honey, or jam (I motion for all three.) We could stuff this batter with cheese alone, and it would be gooey, lovely, and satisfying. Today, however, we want more: gooey Cheesy Jalapeño Cornbread it must be.
If you are spice-shy, fear not: the jalapeño flavor is actually fairly subtle. If you prefer more of a kick, I’d suggest adding an extra half or whole jalapeño. For cheese, any combination of shredded sharp cheddar, Monterrey Jack, Colby, or Pepper Jack (extra heat) will be perfection. Scallions round out the flavor. Plus, their green parts scattered across the top look oh-so-pretty.
I whipped up Cheesy Jalapeño Cornbread on a Tuesday (in yoga pants) and had every intention of devouring the leftovers on Saturday (in high-heels if necessary)—until Ben and I finished the pan on Wednesday night. No regrets. Cheesy Jalapeño Cornbread is always the right decision. My self told me so.
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