Jalapeno Cornbread
A light, fluffy spicy homemade cornbread recipe sure to please! Bake in a cast iron skillet for those lightly-crispy buttery edges! #TexasHomesteader
Ingredients
- 1 Cup Enriched yellow corn meal
- 1 Cup All-purpose flour
- 1/4 Cup Granulated sugar
- 4 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Milk
- 1 Large Egg
- 1/4 Cup Vegetable oil
- 1-2 Chopped jalapenos,
Instructions
-
Preheat oven to 425℉. Place cast-iron skillet in oven as it is preheating to get skillet surface hot.
-
Mix dry ingredients in a bowl and set aside.
In another bowl mix milk, egg and oil until blended. Add chopped jalapenos.
Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.)
-
Carefully remove hot skillet from oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.
Recipe Notes
(Note: You can use an 8 inch cake pan that has been greased or sprayed instead of a cast iron skillet)
Mexican-Flavored Cornbread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder and follow baking directions above. Remove from the oven and top it with 1/2 cup of shredded cheddar or Monterrey jack cheese if desired.