Read by Michael Flamel

Once upon a time, in the rolling hills of Kentucky and the heartland of Tennessee, there lived a family with a passion for cornbread. This family, known for their love of spice and all things Southern, traced their culinary roots back to the Native Americans who first introduced them to the magic of corn.

In the small town where my father grew up, cornbread wasn’t just a side dish; it was a way of life. And so, the legend of Southern cornbread with a twist began, thanks to my father’s love for hot peppers and the influence of his journey from the South to the sunny lands of California.

As the story goes, my father, a true aficionado of all things spicy, found himself in the Sacramento Valley, surrounded by the vibrant colors and flavors of jalapeños. With a twinkle in his eye and a taste for adventure, he decided to merge the traditional cornbread recipe of his childhood with the fiery kick of these California peppers.

And so, the Jalapeño Cornbread was born, a marriage of Southern tradition and West Coast zest. Here’s the magical recipe that became a staple in our family, especially when paired with Dad’s famous fried chicken dinners.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 cup fresh or pickled jalapeños, finely chopped (adjust to taste)
• 1 cup shredded sharp cheddar cheese

Instructions:

• Preheat the Cast Iron Skillet: Place a cast-iron skillet on the stove over medium heat. Preheat the skillet while you prepare the batter.
• Mix Dry Ingredients: In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. Mix well.
• Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
• Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix; a few lumps are okay.
• Add Jalapeños and Cheese: Fold in the chopped jalapeños and shredded cheddar cheese into the batter.
• Grease and Pour: Carefully remove the preheated skillet from the stove. Grease it with a little butter or cooking spray. Pour the batter into the hot skillet.
• Cook on Stove Top: Place the skillet back on the stove over medium heat. Cover and cook for about 15-20 minutes or until the edges are golden brown, and the center is set.
• Check Doneness: To check if it’s done, insert a toothpick into the center; it should come out clean. Adjust cooking time as needed.
• Serve with Love: Once cooked, let the cornbread cool for a few minutes before slicing. Serve with fresh creamery butter, and let the warm, spicy aroma fill the air.
• Serving Suggestions: This Jalapeño Cornbread is the perfect companion to a classic Southern fried chicken dinner. Serve it alongside crispy, golden fried chicken, black-eyed peas, and mashed potatoes. The spicy kick of the jalapeños adds a delightful twist to the traditional meal, making it a family favorite for generations to come.

And so, the tale of Jalapeño Cornbread became a cherished chapter in our family cookbook, a testament to the fusion of flavors that happens when tradition meets a touch of spice and a dash of California sunshine.