thepioneerwoman4.0
Jalapeño Cornbread
Jalapeño cornbread spices up a classic side dish. Tangy buttermilk and fine cornmeal give the cornbread a soft crumb and make a versatile addition to the table.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 425º. Stem, seed and dice one of the jalapeños. Stem the other jalapeño and slice into thin rounds.
2
Whisk the cornmeal, flour, sugar, baking powder, chili powder, salt, and baking soda in a large bowl. Whisk the buttermilk, whole milk, and egg in another large bowl. Add the buttermilk mixture to the cornmeal mixture and stir to combine. Add the melted shortening and stir to combine.
large egg1
3
Melt the butter in a 9- or 10-inch cast-iron skillet over medium-high heat. Add the diced jalapeños and cook until just softened, about ⏱️ 2 minutes. Use a slotted spoon to transfer the jalapeños to the batter, leaving the drippings in the skillet; stir the batter to distribute the peppers. Pour the batter into the hot skillet (the batter should sizzle) and carefully spread to even out the top. Arrange the jalapeño slices on top of the batter.
4
Transfer the skillet to the oven and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, 20 to ⏱️ 25 minutes. Let cool before slicing.
Nutrition Facts
calories
224 Calories
fat Content
11 g
fiber Content
1 g
sugar Content
5 g
sodium Content
329 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
34 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
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