loveandlemons5.0
Jalapeño Cornbread
This sweet and spicy jalapeño cornbread is moist, tender, and delicious. Slather slices with honey butter to take them over the top.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 350°F with a 10-inch cast-iron pan inside.
2
In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
cornmeal1 cupbaking powder2 teaspoons
3
In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
almond milk1 cuplarge egg1
4
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.
5
Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.
butter, for greasing the pan1 tablespoonHoney Butter, for serving
6
Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to ⏱️ 24 minutes, or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least ⏱️ 20 minutes before slicing.
7
Serve with honey butter.
butter, for greasing the pan1 tablespoonHoney Butter, for serving
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