Emeril spices up his recipe for a traditional savory cornbread with cayenne and jalapeños, and lastly the addition of cheddar cheese. And when it comes to baking, he shares the secret behind getting those edges that are wonderfully crispy and everyone wants. Served warm right from the skillet—there’s nothing better.

CHEDDAR JALAPENO CORNBREAD
SERVES 6 TO 8

1 cup allpurpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
1 cup whole milk
¼ 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 unsalted butter

Preheat the oven to 425 degrees.

In a large bowl, stir together flour, cornmeal, baking powder, salt, and cayenne pepper. In a small bowl, whisk together milk, oil, eggs, cheese, and jalapenos. Add the milk mixture to the flour mixture and stir just to combine.

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

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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