This was a really fun challenge for me as a recipe for the magazine. I don’t eat spicy food so I choose peppers that are mild when I need them. It was time to break out my hazmat suit and tackle jalapeños. This is a basic cornbread recipe but with the goat cheese, and a touch of cheddar, it’s really moist with a wonderful taste and texture.
First, we char the jalape os. I placed my cast-iron skillet over medium-high heat and added coconut oil. You can use other oils but coconut is a great high-heat oil. Use “refined” otherwise, the peppers will taste like coconut. To char on a stove, one must have a powerful fan. If not, not only will the smell of jalapeños be in the house but also some of the sting. I will say that my eyes hurt a little for the rest of the day until I could air things out. I highly recommend charring them on an outdoor grill. Whatever you decide, don’t skip this step because it’s totally worth it.
I cut the peppers in lengths for thinner slices, using the largest middle slices for the top of the cornbread. The peppers may be cut in half and charred on each side, if preferred.
Once you have some of that great charred jalapeño oil in the skillet, add 2 more teaspoons of oil and place in the oven while you mix the rest of the ingredients.
When adding goat cheese, leave small bits unmixed.
Top cornbread slices with pats of butter and drizzle with honey.
This is a great recipe for a family meal. Using a large 12 inch cast-iron skillet will give the cornbread more flavor with a moist center. You may cut this recipe in half and use a smaller skillet but watch your cooking time to retain moisture in the center.