Jalapeño Cheddar Cornbread

Cornbread is the soul of Louisiana cooking. Every pot of red beans, every bowl of gumbo, every plate of greens demands a wedge of cornbread on the side. My grandmother Evangeline baked cornbread in the same cast iron skillet her mother used, and that pan came to me when she passed. Four generations of Boudreaux cornbread, all from the same seasoned iron.

The secret starts with the skillet. You get that cast iron screaming hot in the oven, add a generous pour of bacon fat or butter, then pour your batter into that sizzling pan. The bottom crust forms instantly, creating that crispy edge that cornbread lovers fight over. At Lagniappe, we bake dozens of skillets a day, and every one gets pulled from the oven with the same golden crust.

Now, I've added jalapeños and sharp cheddar because that's the bayou way: take something good and make it better. The cheese melts into pockets throughout the bread, and the jalapeños bring a heat that builds slow and honest. You control the fire by adjusting how many peppers you use and whether you leave the seeds in. Start mild if you're uncertain. You can always add more heat next time.