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Jalapeņo Cornbread Recipe

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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 jalapeņo 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, jalapeņos, and cheese. Remove the preheated skillet from oven and grease it with the butter. Pour batter into skillet and top remaining scallions and jalapeņos. 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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