Jalapeno Cornbread

3 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 large eggs, beaten
3 cups buttermilk
10 tablespoons melted butter
4 jalapeƱos, seeded & small diced

1.  Heat the oven to 450 and pull out your cast iron skillet.  Put about a tablespoon of the butter in the skillet and heat it in the oven.  

2.  In a large bowl, combine cornmeal, baking powder, baking soda salt and pepper.   And in a small bowl, combine buttermilk, eggs and remaining melted butter.  NOTE:  Melt the butter in the microwave and let it stand to get to room temp.  This is important because (a) the buttermilk and the butter don't mix well and (b) if you mix the hot butter with the eggs, they will scramble. 

4.  Mix the wet and dry ingredients just until combined.  Add the diced jalapenos and immediately pour the mix into the heated skillet.  This will cause the crust to form and the bottom will be crispy and golden brown (YUM).  

5.  Bake for 25-30 minutes or until golden on top.  Let stand for about 5 minutes in the skillet and cut.  

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