jalapeño cornbread. For the rest of us, cornbread is the ultimate comfort food. For you I present a spicy, cheesy jalapeño cornbread, made in a cast iron skillet, with fresh or pickled jalapeños, corn, and jack or cheddar cheese. Perfect to go with chili beans.
If you want it sweeter, just drizzle on some honey! The heat with the sweet is so yummy! Heat in oven until drippings cover bottom of pan. You can cook jalapeño cornbread using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of jalapeño cornbread
- You need 1 cup of ap yellow cornmeal.
- Prepare 1 cup of ap flour.
- You need 1 tbsp of sugar.
- Prepare 1 tsp of salt.
- You need 4 oz of canned sliced jalapeño with juices.
- You need 2 large of eggs.
- Prepare 1 1/4 tbsp of baking powder.
- It's 2 tbsp of vegetable oil.
- You need 12 oz of can of evaporated milk.
- Prepare 1/2 tsp of smoked paprika.
Combine the cornmeal, flour, baking powder and salt in a bowl. Measure the buttermilk and milk in a measuring cup and add the egg. Spray a regular muffin tin with nonstick cooking spray. In a mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder and salt.
jalapeño cornbread step by step
- preheat oven 425° Fahrenheit.
- heat a cast iron skillet spray with nonstick.
- mix all your ingredients pour into skillet and sprinkle paprika on top bake for 20-25 minutes or until done.
- when done baking rub with stick of butter.
In a separate bowl, mix together milk, eggs and. Jalapeno Cornbread is sweet and spicy! This moist and delicious homemade Jalapeno Cheddar Cornbread recipe is easy to make. It is the perfect thing to serve alongside a hot bowl of chili. You control the heat by the amount of jalapeno you add.
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