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Jalapeño Cornbread


1 cup flour

1 1/2 cup cornmeal

3 tbsp sugar

1 tbsp baking powder

1 tsp salt

1/2 tsp baking soda

2 1/4 cups milk

2 eggs

1 stick butter, melted (cut in half)

1 tbsp jalapeno, fresh, deseeded and finely chopped

Preheat oven at 425 degrees. Place half of the butter into a 9" cast iron skillet and place into the oven as it heats. Whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda in a medium bowl. In a separate bowl, whisk milk, eggs, melted butter, and jalapenos. Add the flour mixture and gently combine. Add the mixture to the hot cast iron pan. Bake for 20 to 25 minutes.


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