I am a huge sucker for cornbread. Actually I’m a huge sucker for any kind of bread but I particularly like cornbread, especially the ones from Boston Market. But now that I have became a home baker, I love making cornbread. It’s a quick and simple batter made with ingredients on hand, and you don’t even need to lug out the mixer. Best of all, you have a fresh, piping hot cornbread loaf all to yourself. Okay maybe not all to yourself because that wouldn’t be the healthiest thing in the world but you get what I’m saying.
Now this was the first time I added jalapenos to cornbread and I absolutely loved it. It gave it that nice refreshing hint of spiciness to it in every bite. I did end up using this for stuffing but it was super hard to refrain myself from eating them all!
Jalapeno Cornbread (adapted from Comfort of Cooking):
Yields 6-8 servings
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2/3 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 jalapenos, finely chopped
Preheat the oven to 375 degrees F. Lightly oil a 8×8 square baking dish or coat with nonstick spray; set aside.
In a large bowl, combine the flour, cornmeal, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together the buttermilk, sugar, butter and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the jalapenos and gently toss to combine.
Add the batter to the baking dish, smoothing out the top.
Place into oven and bake for 35 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.