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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jalapeño Cornbread-Kate’s Recipe

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This recipe for Jalapeño Cornbread-Kate’s is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cornmeal
1 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1\2 teaspoon sea salt
1\4 teaspoons baking soda
1 cup milk
1 large egg
1\4 cup extra virgin olive oil or any neutral oil
4 scallions, chopped, reserve some for topping
3\4 cup seeded, diced jalapeño peppers, 2 to 3, reserve some for topping
3\4 cup shredded cheddar cheese
1 tablespoon butter, for greasing the pan
Directions:
Directions:
Preheat oven to 350 with a 10 inch cast iron pan inside. In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. In a medium bowl, whisk together the almond milk, egg, and oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese. Remove the preheated skillet from oven and grease it with the butter. Pour batter into skillet and top remaining scallions and jalapeños. Bake for 20 to 24 minutes or until the center springs back to the touch or a toothpick comes out clean.

 

 

 

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