Fall-Back Friday: Jalapeno Cornbread Baked In Cast Iron Skillet

by Tammy Taylor

 

The weather’s starting to cool down these days and it always gets me in the mood to tuck myself into the kitchen a cook up some comfort food.  For us that comfort food usually includes a batch of homemade cornbread baked in my grandmother’s cast iron skillet & I often like to add a little zing to my cornbread by adding chopped jalapenos.  Now I tried for years to find a good cornbread recipe but mine always came out dry and crumbly.  ALWAYS!  What?  You have the same problem?    Well have heart, I finally learned to make cornbread that was soft, moist and very lightly sweet, and in honor of today’s Fall-Back Friday I’m falling back into the archives and bringing out my Jalapeno Cornbread recipe just for you.  Of course you can leave the jalapeno out if you don’t want that heat, but I almost always add them.  Ready to Fall-Back?  Jump on the train, keep your arms & legs inside at all times, here we go!

 

Jalapeno Cornbread - baked Lable #TaylorMadeRanch

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