Jalapeno Cornbread
This cornbread recipe is super easy; the ingredients and cooking technique are straightforward, and even the most inexperienced chef can mark this one as a success. It's also flexible. If you don't have buttermilk, combine a cup of regular milk with a tablespoon of lemon juice or apple cider vinegar and wait about 10 minutes. We used vegetable oil, but if you've got a reserve of bacon fat that would be delicious. And we baked this in a cast iron pan, but you can also use a 9x5 loaf pan for delicious results.
To serve, make a compound butter with molasses as an easy spread, or a simple honey butter. This cornbread is best served warm, so bring it to the table straight from the cast iron skillet. It makes a great presentation and since cast iron holds heat well, you may be able to get warm seconds. This cornbread is a wonderful accompaniment to our Vegetarian Bean Chili, Easy Homemade Chili, or Mexican Chicken Chili.
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 Tablespoons Demerara Sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Fine Sea Salt
- 2 jalapeno peppers, seeded and finely diced
- Preheat oven to 375 degrees (F)
- Lightly grease a 10" cast iron skillet with oil or pan spray.
- In a small bowl, whisk eggs. Then pour in buttermilk and oil. Whisk again until fully combined.
- Sift cornmeal, flour, Demerara Sugar, baking powder, baking soda, and Fine Sea Salt into a large bowl.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Add the jalapenos to the mixture and stir to combine.
- Pour the mixture into the prepared cast iron skillet.
- Bake 30-40 minutes or until a toothpick inserted in the middle comes out clean.
