Jalapeno Cornbread
If your having chili or some smoky barbeque you'll want to add some Jalapeno Cornbread which is going to bring just enough extra heat to make it an amazing meal. Its an easy recipe and goes great in a number #8 cast iron pan.
Equipment
- #8 cast iron round pan 9 x 13 baking pan (optional)
- 3 mixing bowls
Ingredients
- ⅔ cup butter softened
- ⅔ cup white sugar
- 2 cups cornmeal
- 1 ⅓ cups all-purpose flour
- 4 ½ teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs room temperature
- 1 ⅔ cups milk
- 1 cup chopped fresh jalapeno peppers
Instructions
- Preheat the oven to 400℉. Grease a #8 cast iron pan or use a 9 x13 baking pan.
- Dice jalapenos and set aside.
- Beat butter and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl.
- Add the butter and egg mixture and the eggs and milk mixture into the bowl of cornmeal and combine until batter is thick enough to pour easily; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.