A cornbread with a touch of heat.
Recipe courtesy of Corky Pollan
Print
Total:
50 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 1/4 cups stone-ground yellow cornmeal
  • 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 2/3 cup buttermilk
  • 2/3 cup whole milk
  • 2 jalapeno peppers, seeded and minced
  • 3 tablespoons unsalted butter, melted and warm

Directions

Heat oven to 425 degrees F. Grease 9 by 9-inch pan. Whisk together the dry ingredients in a large bowl. Whisk together the eggs, both whole and buttermilk, and peppers in a smaller bowl, add to dry ingredients, and stir just until moistened. Fold in the melted butter. Pour the batter into the greased pan and spread evenly. Bake on the middle oven rack for 25 to 30 minutes, until lightly browned and a knife or toothpick inserted in the center comes out clean.

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