How do you like your cornbread? KK’s Cheezy Cornbread is packed with corn kernels and HEAT!! Time for a revisit of a great “oldie but goodie” recipe.
I love cornbread, but not the sweet version. For me it is all about the spice. I relate it to southern flavours, you know cayenne and jalapeño. Although the south does have their fair share of “sweet” recipes, I’m a stickler for cornbread to be savoury and full of tongue tingling heat.
Several years ago, my daughter brought some leftover cornbread home from a party she attended. I still remember her saying, “Mom, you are going to LOVE this”. She was right, it was the most delicious cornbread I had ever tasted.
Thank goodness it was made by her good friend Kris, and she has kindly let me replicate it for you. This is the ONLY cornbread I make, EVER!
LIVELY and SPICY
If you have watched my videos, the music I use is from a band called Loco Zydeco. This is a high energy, Canadian band and it just so happens that Kris is the female member of the 6 person group.
Just like you would expect the Zydeco music from Louisiana to be, it is lively and a little spicy. KK’s Cheezy Cornbread fits perfectly here, guess that is why it is a hit every time she takes it to a party. Packed with corn kernels, cheese, cayenne and a good amount of jalapeño. If you like cornbread with a kick, this is for you.
CAST IRON SKILLET
Another thing I totally relate to southern cooking is using cast iron skillets. I have a huge selection of sizes and I use them ALL the time. From Crispy Cast Iron Potatoes to Greek Nachos, my skillets get lots of use. Hubby uses them on the BBQ too. Bacon and eggs on a Saturday morning, or sautéing some mushrooms to go with that awesome steak for dinner, cast iron works wonders whether you are cooking indoors or at the campfire.
How about Irish Soda Bread baked in a cast-iron skillet. So good. I have a few sizes in my kitchen and use them all the time.
This recipe is simple to make, yet really packs a punch. You can tailor it to your liking by using your favourite cheese, and easily adjust the heat by using more or less cayenne, black pepper and jalapeño. I have even tried making it without the added sugar, and it was still fantastic.
It is one of those mix, pour and bake recipes. If you don’t have a cast iron skillet that is ok. Kris uses a glass baking dish (and I have too). **TIP** This recipe freezes well, so you can always have some on hand ready to heat and eat. Simply pop in the microwave, or wrap in foil and warm in the oven or even on the BBQ.
We love this recipe as an appetizer, but it pairs well with chili and soup. Add a little heat to your next party. KK’s Cheezy Cornbread will have your guests asking for the recipe too!
KK's Cheezy Cornbread
- 1/2 - 1 cup chopped jalapeno peppers seeds and ribs removed
- 1 1/2 cups buttermilk
- 1 cup cornmeal
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 1/2 - 2 tsp cayenne pepper depending on desired heat level
- 1/2 - 2 tsp black pepper depending on desired heat level
- 1/4 cup sugar
- 1 tsp garlic powder
- 2 beaten eggs
- 1 cup grated cheddar cheese
- 1 cup whole kernel corn (fresh, frozen or canned)
- 3 tbsp melted butter
- 1 tbsp lemon juice
- Line bottom and sides of square glass baking dish (8x8 or 9x9) with parchment paper.
- Preheat oven to 425°
- Mix dry ingredients.
- Heat buttermilk and jalapenos in microwave on high for 1 minute. Let cool for 5 minutes.
- Combine buttermilk/jalapenpo mixture with eggs, cheese and corn, add to dry ingredients.
- Mix only until blended.
- Add lemon juice and melted butter.
- Pour into pan.
- Bake 40-50 minutes until golden brown and cake tester comes out clean.
This goes GREAT with chili!! I baked mine in a casts iron skillet, so actual cooking time will be a little less. **TIP** This recipe freezes well, so you can always have some on hand, ready to heat and eat. Warm in the microwave, oven or even the BBQ.