Name: Jalapeno Cornbread
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; ¼ cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon garlic powder; ½ teaspoon onion powder; ¾ teaspoon salt; 2 large eggs; ⅓ cup butter melted, plus 1 tablespoon for greasing the pan; 1 cup buttermilk or soured milk; 2 medium jalapenos seeded and diced or 4 oz canned diced jalapenos; 1 ½ cups shredded sharp cheddar cheese

Instructions

7 steps

Preheat the oven to 375°F. Set aside 1 tablespoon of jalapeno for topping the bread.

In a medium bowl, combine flour, cornmeal, sugar, garlic powder, onion powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together egg, buttermilk, and melted butter.

Add the buttermilk mixture to the flour mixture and stir just until moistened. Fold in the cheese and jalapenos. Set aside.

Add 1 tablespoon butter to a 10-inch cast iron skillet and place it in the oven for 3 to 4 minutes or until warmed and the butter is melted.

Remove the skillet from the oven and pour the batter into the pan. Sprinkle with the reserved jalapenos.

Bake 23 to 27 minutes or until a toothpick comes out clean.

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Jalapeno Cornbread

Ingredients

Instructions

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