Southern Soulful Cornbread Casserole

A comforting Southern-style cornbread casserole with spicy jalapeños and melted cheddar, perfect for a solo indulgence.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C). Start by preparing the cornmeal base. In a mixing bowl, combine 1 cup of cornmeal with 1/2 cup of buttermilk. Stir thoroughly until it forms a smooth, thick batter. If the batter seems too thick, add a splash more buttermilk, but be careful not to make it runny.
2. 2.
   Heat a small oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Swirl the oil to fully coat the skillet, then pour in the cornmeal batter. Spread it evenly using a spatula, ensuring it touches the edges for a crisp finish.
3. 3.
   Sprinkle 1/2 cup of shredded cheddar cheese over the batter, focusing on an even melt. Follow with 1/4 cup of diced jalapeños, distributing them evenly to ensure a pop of heat in every bite. Gently press them into the surface with the back of a spoon.
4. 4.
   Transfer the skillet to the preheated oven and bake for about 20 minutes. The top should be slightly golden, and the edges will pull away from the sides of the skillet. If it browns too quickly, cover loosely with foil.
5. 5.
   Allow it to cool for a few minutes before serving. This will help the cornbread set and make slicing easier. Enjoy warm for the best texture and flavor, and for an added touch, a pat of butter can melt over the top when served.