We had a birthday chili party and while I made the usual cast iron skillet cornbread, I also threw these biscuits together. They’re a little spicy but not so spicy the kids didn’t enjoy (which is why they were all gnawed on before I snapped a pic, I hadn’t anticipated that the recipe would be such a winner!) The kids were also responsible for the creative naming 🙂
These would be perfect for chili on the go, tailgating or a hockey watching party. And maybe someday a side item for the soup food truck pipedream 😉
Jalapeño cheddar cornbread pucks
- 1 1/4 c flour
- 1 1/4c corn meal
- 1/4c sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1c buttermilk
- 1 stick butter, melted
- 2 roasted, seeded and diced jalapeños
- 1c shredded cheddar
- 2tbsp melted butter
Mix all dry ingredients together, add stick of melted butter and buttermilk until just moistened. Mix in cheese and jalapeños.
Bake on parchment at 400 degrees for 15 min. Brush with remaining butter after 10 min for a nice golden crust.
It should make 12, but my hungry boys need bigger portions (it made 9 pucks).