I don’t think it’s any secret around here that I’m totally obsessed with soup. I would happily eat soup (or stew or chili) every day, no matter the season or weather. I make quick soups on weeknights, long simmering soups and stews on the weekend and chili whenever the temp dips below 30 degrees. Over the years, I’ve found many recipes that I make again and again. One of my favorites (and a winter staple in my house) is my Chipotle and Stout chili recipe (find it here!). During the fall and winter, it’s on the menu weekly. I love to serve soups and stews with a great bread. I have a great beer bread recipe as well as Lane’s fantastic Parker House Rolls for soup and stew, but what I really wanted was a go-to cornbread recipe. Having never really found a recipe that I was head over heels for, I decided to make my own. I spent some time in the kitchen this fall testing out a ton of variations. After much trial and error, I came up with this recipe for Jalapeño Cheddar Cornbread. I hope you love it as much as I do!…