Jalapeño Cornbread

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.