This cornbread is savory and spicy, with a touch of sweetness and loads of cheese. You can use any type of cheese, but I prefer the taste of Monterey Jack in this recipe. If you want something spicier, then pepper jack cheese is a great option. Most supermarkets carry pickled jalapenos, but I’ve included an easy ten-minute recipe below if you cannot find any.
2cupsgrated cheddar or Monterey Jack chesee (divided)
½cupdiced pickled jalapenos
1cupbuttermilk
3tbsphoney
3large eggs
½cupbutter (melted0
Ten Minute Pickled Jalapenos
2cupswhite vinegar
2cupswater
3cloves garlic (smashed)
4tbspsugar
2tbspsalt
16Jalapenos peppers thinly sliced
Instructions
Pickled Jalapenos
Combine all the ingredients except for the jalapeno pepper slices in a pot. Bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let sit for at least ten minutes.
Remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.
Corn Bread
Preheat the oven to 400ºF, and grease a 9-inch square baking pan.
In a large bowl, add one and one-half cups of Bisquick, one cup of ground cornmeal, one tablespoon of cornstarch, one tablespoon of dark brown sugar, and one-quarter teaspoon of baking soda. Stir to combine.
Fold in one cup of the grated cheese, and one-half cup of diced jalapenos.
In a separate bowl, whisk one cup of buttermilk, three tablespoons of honey, and three large eggs. Slowly whisk in one-half cup of melted butter. Pour the wet ingredients into the dry ingredients and stir until all the dry ingredients are moistened. Pour into the prepared baking pan.
Sprinkle the top of the batter with the remaining grated cheese.
Bake for thirty minutes or until a toothpick inserted into the center of the cornbread comes out clean. (It may be necessary to place a sheet of tinfoil over the top of the dish during the last ten minutes of baking to ensure the cheese doesn’t burn).