From the Food Network Magazine.
I made this to bring to a pot-luck/housewarming dinner last friday and it turned out GREAT! Aside from the fact that I used white cornbread instead of yellow (forgiveness please, I am from Jersey) it was just like the magazine photo. I did make an adjustment to the recipe: 1 Tbs of the chopped jalapeños didn’t seem like enough so I used 2 Tbs. It had great flavor to those of us that enjoy spice, where the spice-sensitive peeps thought it had some kick.
- 1.25 cups Flour
- 1.5 cups Cornmeal
- 3 tablespoons Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 2.25 cups Buttermilk
- 2 Eggs
- 1/2 stick Butter (melted)
- 1 tablespoon Pickled Jalapeños (chopped)
- Fresh Jalapeños (sliced)
I did make an adjustment to the recipe: 1 Tbs of the chopped jalapeños didn’t seem like enough so I used 2 Tbs.
||Combine flour, cornmeal, sugar, baking powder, salt and baking soda. |
||Whisk buttermilk, eggs, butter and chopped jalapeños. Stir into flour mixture. |
||Pour into a buttered, cornmeal dusted 9" cast-iron skillet. Top with sliced jalapeños and bake at 450º for 20-25 minutes. |