Jalapeno Skillet Cornbread

I truly believe that cooking in a cast iron skillet just makes things so much tastier πŸ˜‰ A southwest twist on cornbread, here is my version of jalapeΓ±o skillet cornbread… with almond milk! And peeps- it’s pretty freakin awesome if I do say so myself. This skillet cornbread goes great with beans, chili, or just about anything πŸ˜‰

Processed with VSCO with f2 preset
Ingredients:
– 1 1/2 cups of cornmeal
– 1 1/2 cups milk of choice (I actually like to use almond or coconut milk here)
– 1 tbs baking powder
– 1/2 tsp baking soda
– 1 egg
– 1 tsp salt
– 3 tbs coconut oil (or earth balance)
– 1 jalapeno (chopped, with seeds removed)
– 3/4 cup grated good sharp cheddar cheese (optional)


Instructions:
1. Preheat oven to 425 degrees with skillet in it.
2. In the meantime, mix cornmeal, baking powder and salt. Set aside.
3. In separate bowl, whisk, milk, egg, 1/4 cup of the cheddar, and baking soda.
4. Pour wet ingredients into dry and mix. Fold in chopped jalapeΓ±o.
5. When oven is preheated, remove pan from oven, and allow coconut oil to melt in it. Let it bubble up.
6. Pour mixture into skillet. Add remaining 1/2 cup of cheddar.
7. Bake about 30 minutes, until edges are golden brown and toothpick comes out clean from center.

Enjoy!

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