I love making this recipe in a large cast-iron skillet. But you can also make it in a square baking dish, or a casserole dish. You can even make this recipe in a muffin pan, to create Jalapeno Cheddar Cornbread Muffins.

• Preheat the oven to 400 degrees F.  Grease your cast iron skillet or pan of choice with melted butter. (you can also use oil or nonstick cooking spray.)  and set aside.
• Mix the dry ingredients of the cornbread batter in a large bowl then add the wet ingredients, according to the recipe directions.
• Add the chopped jalapenos and shredded cheddar cheese, and fold them in with a wooden spoon or a rubber spatula.
• Scoop the batter into your prepared cast iron pan (or pan of choice) and place it in the hot oven.
• Bake for 15-25 minutes. Or until the edges are golden brown and a toothpick inserted into the center of the bread comes out clean. 
• Remove the cornbread from the oven and place the hot skillet on a wire rack to cool, allow the bread to cool for 10 minutes before cutting. 
• Serve warm alongside your favorite soup or chili, and topped with butter, and a drizzle of honey!