Jalapeño Cornbread

From the Food Network Magazine.

My verdict: Thumbs Up

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.

Jalapeño Cornbread

 

Jalapeño Cornbread

Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes

Ingredients

  • 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)

Note

I did make an adjustment to the recipe: 1 Tbs of the chopped jalapeños didn’t seem like enough so I used 2 Tbs.

Directions

Step 1 Combine flour, cornmeal, sugar, baking powder, salt and baking soda.
Step 2 Whisk buttermilk, eggs, butter and chopped jalapeños. Stir into flour mixture.
Step 3 Pour into a buttered, cornmeal dusted 9" cast-iron skillet. Top with sliced jalapeños and bake at 450º for 20-25 minutes.

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