Jalapeño Cornbread. Hot and tender. Sweet and interesting.
Everything love should be packed into a cornbread.
Jalapeño Cornbread
Preheat oven to 350°F.
- 1 1/4 cup buttermilk (or put about a teaspoon of vinegar in regular milk)
- 2 large egg
- 1/8 cup sour cream
- 1/4 cup (half stick) unsalted butter, melted
- 1 1/2 cup flour
- 3/4 cup yellow cornmeal
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 jalapeno pepper, seeded and finely diced
Whisk buttermilk, egg, sour cream, and butter together in a medium-large bowl. Add dry ingredients and jalapeno.
Stir all ingredients together just until combined. Melt a couple of tablespoons of butter in a 10-inch cast-iron pan (or equivalent size baking pan), pour cornbread into it, and place in the preheated oven.
Bake for about 35-45 minutes or until a fork poked into the middle comes out clean.
If using this for cornbread stuffing, bake the day before you need it and allow to set out covered by a clean paper towel.
Southern, sweet (and oh so spicy) love.
what temperature do you bake it at?
Hi There, Amy! You bake at 350F. Thanks so much for asking. Ill be sure to type that into the recipe. I hope you enjoy this yummy cornbread! 🙂