Recipes › Jalapeno cornbread
Jalapeno cornbread
Moist, fluffy American cornbread with jalapeno, cheddar and corn kernels. A side with spicy surprises baked in.
- Heat:
2/5 - Time:
- 40 min
- Servings:
- 8 servings
- Category:
- Side
Ingredients
- 150 g cornmeal
- 100 g wheat flour
- 1 teaspoon baking powder
- 2 eggs and 250 ml buttermilk (or milk with a splash of lemon)
- 60 g melted butter
- 2 jalapenos (fresh or pickled; or a mild green chili)
- Corn kernels, grated cheddar, salt and a little sugar
Steps
- Preheat the oven to 200 degrees and grease a mold, ideally cast iron.
- Mix the two flours with the baking powder, the salt and a pinch of sugar.
- Beat the eggs with the buttermilk and the melted butter.
- Combine the wet with the dry without overworking the batter, just until incorporated.
- Fold in the chopped jalapenos, a handful of corn and the cheddar.
- Pour into the mold and bake for 22 to 25 minutes, until a skewer in the center comes out clean.
- Let it cool slightly, cut into squares and serve, even better with butter on top.