From Cook's Country
We discovered, when searching for a spicy, Southern-style jalapeño cornbread recipe, that we could bake the cornbread in a preheated cast-iron skillet for a crisp, golden brown crust. First, we cooked a mixture of red bell pepper and jalapeños in the skillet for color and flavor. Then, we added the batter, making sure that the pan was hot enough to make the batter sizzle. Stone-ground cornmeal produced the best texture. To keep our Jalapeño Cornbread recipe moist, we combined part of the cornmeal with boiling water to create a cornmeal mush.
The texture of the cornbread will vary according to your cornmeal. Very fine-grained meal will result in a dense, uniform texture, while coarser-grained meal will have a bit more bite. The stone-ground cornmeal typically sold in supermarkets is the best choice.
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