Nothing quite makes chili a meal like fresh cornbread. And for spice lovers, jalapeño cornbread is the best choice. For a crisp, golden-brown crust, an extremely hot cast-iron skillet is essential.
Why This Recipe Works
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.
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