Jalapeno Cornbread
Moist and delicious cornbread laced with mouthwatering jalapeños.
Servings: 9
Calories:
Equipment
- 8" x 8" Baking Pan
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup whole milk
- ½ cup melted unsalted butter
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 4-6 large jalapeño Optional: deseed
Instructions
- Preheat the oven to 375°F. Grease the 8" x 8" pan with butter or cooking spray.
- Clean and deseed the jalapeños. But if you prefer a bit more heat/spicy zing: do not remove the seeds. Chop the jalapeños and set aside. (careful to clean your hands before touching anything - like your eyes or other parts)
- In a large bowl: combine sugar and melted butter. Whisk until smooth. Add eggs then whisk until well combined. Add milk and whisk once again.
- Add flour, baking soda, baking powder, salt, yellow cornmeal and mix everything together. Then add the chopped jalapeños while continuing to mix. When ready, pour the batter into the greased pan.
- Bake for 35 minutes or until golden brown. Let rest for 5 minutes before slicing.