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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Jalapeno Cornbread Recipe

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This recipe for Jalapeno Cornbread is from The Newfield Family Cookbook , 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 (120g) fine cornmeal
1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/3 cup (67g) packed light or dark brown sugar
2 Tablespoons (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
Directions:
Directions:
1. Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch
square baking pan. Set aside.

2. Whisk the cornmeal, flour, baking powder, baking soda, and salt
together in a large bowl. Set aside. In a medium bowl, whisk the melted
butter, brown sugar, and honey together until completely smooth and
thick. Then, whisk in the egg until combined. Finally, whisk in the
buttermilk. Pour the wet ingredients into the dry ingredients and whisk
until combined. (Fold in 1-2 finely cut jalapeno peppers). Avoid over-
mixing.

3. Pour batter into prepared baking pan. Bake for 20 minutes or until
golden brown on top and the center is cooked through. Use a toothpick
to test. Edges should be crispy at this point. Allow to slightly cool before
slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
Personal Notes:
Personal Notes:
You can omit jalapeños if you like.

Batter will be thick

 

 

 

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