And today on Hilah Cooking I'm making

cheesy, jalapeno corny bread.

That's regular ol' cornbread,

but we're adding jalapenos, and cheese,

and actual corn, so it's got vegetables in it.

It's like a vitamin.

(bright new age music)

OK, now to get a really beautiful crispy crust

on any kind of cornbread,

A, bacon in a cast iron skillet,

and B, before you start mixing up your cornbread,

put a spoon full of lard.

I'm using lard.

You could use butter, vegetable oil, bacon fat,

put that in your skillet,

and put it in the oven while your oven's preheating

so that the fat gets really hot and melty.

Now while that's happening,

we can mix up the batter.

So I've got dry ingredients in here.

I've got cornmeal, and white flour,

and baking powder, and baking soda.

All of the measurements, and ingredients,

and everything are always on my website, hilahcooking.com.

And I always put a link to that below

in the description box,

'cause I can't be measuring

and memorizing and everything.

I gotta just measure it out ahead of time.

OK, so get those just a little bit combined.

And then here, we're doing a buttermilk cornbread

because it's the best kind.

So I've got my buttermilk in here,

and an egg.

And just give this a mix up.

Woah, squirted myself.

Just get this mixed up

until the egg is fully incorporated.

Then once it's all a uniform, beautiful,

golden buttercup yellow,

you can add that

to the dry.

Start getting that mixed up.

Now the thing with cornbread,

or muffins, or any kind of quick bread like this

is you don't wanna over mix it.

And it's actually fine if you even leave it

a little bit lumpy.

It's better to err on the side of lumpy

than too smooth.

And then when it's just about mixed up,

we can add in our mix ins.

Oh my gosh.

I've got some corn kernels here.

Those are just frozen, and then I thawed them out.

Got some jalapeno here.

This is fresh diced.

You could probably use pickled.

Probably it'd be good.

And some grated, I'm using sharp cheddar.

So, I love yellow cheese and cornbread

'cause then when you cut into it,

it gives you this like psychological effect

that it's like extra corny and delicious

'cause it's so yellow.

That looks perfect.

OK, so when your oven's hot

and your skillet's real hot,

use a hot mitt when you take it out of the oven,

for crying out loud.

Jesus.

Give this another little stir.

It's already getting bubbly.

Pour it in your sizzling skillet.

Woah.

Let them do what Hilah would do.

'K, then we're gonna bake this in the oven

at 400 for about 30 minutes

until it's puffy, and golden brown,

and cooked all the way through.

(bright jazzy music)

All right, so there we have it.

So let's give it a little taste.

So this obviously you can serve this

with any kind of sue.

Sue?

Any kind of stew, or soup,

of anything like that.

Chili'd be good.

But it's also like, I don't know,

I think with the cheese and the corn in there,

it actually is a lot more hearty than regular cornbread.

So I would eat it for breakfast, myself,

with some butter and honey on it.

Don't mind if I do.

Holy shit.

Mmm.

Like I'm gonna do a magic spell on it,

but anyway, the crust is all crispy and yummy.

And I just love the fresh jalapenos in there.

I mean, I think you probably could use pickled,

but try it with fresh.

It's so delicious.

It's such a great combination.

Thank you so much for watching.

Remember, you can get this recipe

at my website, hilahcooking.com.

I'll put a link below.

if you make this, send me a picture on Instagram

or Twitter, #hilahcooking.

I love to see the food that you make.

Don't forget to subscribe,

and I'll see you next week,

Bye!

Nom!

Oh, it's really hot.

(bright new wave music)