Jalapeño Cornbread

Cowboys won't be able to resist this sweet-and-spicy jalapeño cornbread! The spicy kick is doubled here with diced jalapeños that are sautéed in the same skillet used for baking and sliced jalapeños that are sprinkled on top. A cast-iron skillet gives this cornbread all-over crispy golden edges so no one has to fight for that corner piece. Remember to add the batter to the skillet when it's still hot from the stove (you should hear the sizzle!) and to be careful of hot handles after baking. It's a perfect pairing for any hearty chili recipe and would go beautifully with a spicy-inspired Thanksgiving menu just like Ree Drummond's. "There's nothing I love more than food with a little kick to it—but for some reason, the Drummond family always goes mild on Thanksgiving." she says. "This year, I'm having some fun!" Pass the butter and enjoy!

How hot are jalapeños?

Jalapeños are on the milder end of the spiciness scale (hotter than anaheim or poblano peppers, but milder than serrano or much hotter habaneros). To tame the heat, pick smaller jalapeños (larger ones are hotter) and remove the seeds and white membrane first. 

Why is some cornbread sweet?

It really comes down to what part of the country the cornbread comes from. In the north, cornbread tends to be cakey and sweeter. In the south, it's more crumbly and just barely sweet or not sweet at all. This recipe is southern style, with just a tablespoon of sugar. 

How do you clean a cast-iron skillet?

Purists will tell you not to get your cast-iron skillet wet, but it's perfectly fine to do so. Instead of scrubbing under running water though, gently wipe clean with warm soapy water, then immediately wipe dry. You can also rub a little canola oil into the surface to season your cast-iron skillet before storing it.

By Hannah Klinger