Hope everyone had a great Thanksgiving! I sure did. Thanksgiving is my absolute favorite holiday. The fam all gets together and enjoys football and great food. This year I tried a couple of new recipes, one being Jalapeno Cornbread.
Surprisingly, it came out really good (which is shocking, because this recipe does not require an iron skillet). The texture was perfect and it had just enough spice from the fresh jalapenos. The next time I make it, I would add a little more sugar. I like my cornbread a little sweeter, but overall it was excellent. Here is the recipe I followed:
Ingredients
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 6 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
- 1/4 cup olive oil
- 3 jalapeno peppers, seeded and finely chopped
Directions
- In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
- Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.
- W -
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