Jalapeno Flecked Cornbread
A cornbread with a touch of heat.
Recipe courtesy of
Corky Pollan
- Total:
- 50 min
- Prep:
- 20 min
- Cook:
- 30 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.
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Get the Recipe
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
From:
What About Dolores?
with
Extra Virgin
