My husband likes spicy food. I do too, but not like him. He likes hot foods where your sinuses clear, your tongue begins to feel numb, and you begin to sweat. I like a more mild heat where my body begins to feel warm and it is a nice flavour, but the heat goes away a few seconds later. This is the latter kind of heat.
Now onto the recipe.
Broil the jalapenos in the oven so that the skin blackens. Let it cool before removing the stem, peeling the skin, and dicing the peppers.
In a cast iron skillet, melt a little butter and cook the sausages. Cool and then slice into pieces.
Sift together the dry ingredients and whisk it together. Then, add in the wet ingredients. Mix to form to a thick batter.
Fold in the sausages, peppers, and cheddar cheese into the batter.
Spread batter into a pre-heated iron skillet and bake at 400 degrees F for 20-25 minutes. Let it cool for 5-10 minutes. Enjoy!
Spicy Jalapeno and Hot Italian Sausage Cornbread
Active time: 30 min Total time: 60 min Servings: 8
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp butter
- 1 cup milk
- ¼ cup maple syrup
- 1 large egg
- 2 small jalapeno peppers, broiled, peeled, and diced
- 1 cup hot Italian sausage, cooked and diced
- 1 cup cheddar cheese, shredded
Set the oven to broil, place the jalapeno peppers on a baking sheet and let it broil. Using tongs, turn the peppers occasionally so that all the skin gets blackened. Remove from the oven and let it cool. Once cooled, peel off the skin, remove stems and seeds, and chop up the peppers.
Set the oven to 400 degrees F.
Using an 12-inch iron skillet, add a tablespoon of butter, and fry the sausage until it is cooked through. Place the cooked sausage on a plate with a paper towel to help soak in excess fat. Once cooled, dice the sausage into large chucks.
Using the same iron skillet, add a tablespoon of butter into the pan and place the skillet in the oven for 3 minutes.
Meanwhile, using a large bowl, sift together the flour, cornmeal, baking soda, baking powder, and salt. Then add in the egg, milk, and maple syrup until the ingredient are just combined. Finally, fold in the cheese, peppers, and sausage. The batter will be thick.
Spread the batter into the hot iron skillet and place back in the oven for 20-25 minutes, until the cornbread is golden-brown on top and a skewer comes out clean.
Let the cornbread cool for 5-10 minutes. Cut into pieces and serve warm. Drizzle with maple syrup if you would like.
- This is a spicy dish. If you do not like too much heat, use less jalapenos and replace hot Italian sausage with regular Italian sausage. If you like a lot of heat, add more hot stuff.
- I only own an 12-inch iron skillet, but using a 10-inch skillet will result with cornbread with more height.