Cornbread is one of those comfort foods I turn to often, particularly on those blustery winter days when there’s a pot of venison stew or chili simmering on the stove. The sweet, crumbly bread is perfect for sopping up the last of supper and serves as a dessert when slathered with plenty of butter and honey, maple syrup, or molasses. Cornbread is also incredibly versatile, serving as base batter that accepts all sorts of mix-ins–from green chilies to corn to whatever type of cheese is in the fridge. I typically make Mexican, or as I call is, “Southwestern Cornbread,” with fresh jalapeños and shredded cheese stirred in. Here’s a recipe if you want to make it from scratch, but there’s no shame in reaching for a box of Jiffy Cornbread mix. I know plenty of real Southern cooks who consider Jiffy their secret to the perfect cornbread.

Southwestern Cornbread

– 1 ½ cups all-purpose flour
– 1 ½ cup cornmeal
– 1 ½ tsp. baking powder
– ½ tsp. baking soda
– ½ tbs. kosher salt
– 1 cup buttermilk
– 2 eggs, beaten
– 2 Tbsp. honey
– ¼ cup canola or vegetable oil
– 1 cup shredded Colby jack cheese
– 3-4 fresh jalapeños, diced

1. Preheat the oven to 400 degrees. Grease a 10-inch cast-iron skillet.

2. Mix the dry ingredients together in a large bowl. In a smaller bowl, do the same with the next four ingredients.

3. Whisk the wet ingredients into the dry mixture. Don’t worry if there are a few lumps. Dump in the cheese and jalapeños and stir a few times to incorporate.

4. Pour the batter into the greased skillet and transfer to the oven. Bake for 30 to 35 minutes, or until the top is brown and a toothpick inserted into the center comes out clean.