• Source: Emeril's Table: Turn Up the Heat

Cheddar-jalapeno Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup whole milk
• 1/4 cup plus 1 tablespoon vegetable oil
• 2 large eggs
• 1/3 cup sharp cheddar cheese, grated
• 1 tablespoon minced green jalapeno, seeds and stem removed
• 1 tablespoon minced red jalapeno, seeds and stem removed
• 1 tablespoon honey
• 1 tablespoon butter

Instructions

Serves 6 to 8

Preheat the oven to 425 degrees.

In a large bowl, stir together flour, cornmeal, baking powder, salt, and cayenne. In a second small bowl, whisk together milk, 1/4 cup oil, eggs, cheese, and jalapenos. Add liquid mixture to dry mixture and stir just to combine.

In an 8-inch cast-iron skillet, heat 1 tablespoon vegetable oil. Spoon batter into skillet. Bake until a toothpick inserted into center comes out clean and top has lightly browned, about 20 to 25 minutes. Brush honey and butter over top and let cool briefly before serving.