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Jalapeno Cornbread

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5 from 4 reviews

Ingredients

Scale
  • 2 tablespoons butter or bacon grease
  • 1 cup corn meal
  • 1 cup whole wheat flour (or white flour)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1 jalapeño, minced (remove seeds first for less heat)
  • 1/2 cup grated Cheddar or pepperjack cheese
  • 1/2 cup corn kernels (thawed and drained first if frozen)

Instructions

  1. Preheat oven to 400º F. Melt the butter or fat in a cast iron skillet (or 8×8″ square pan).
  2. Whisk together dry ingredients in a bowl.
  3. Whisk egg and buttermilk in another bowl or large measuring cup.
  4. Briefly mix the wet ingredients into the dry ones, then add jalapeno, cheese and corn and mix completely. Pour the batter into the skillet.
  5. Bake for 20-25 minutes.
  6. Cut into 8 wedges (or 9 squares).
  7. Serve warm with butter.

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