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Full Online Book HomeLearning KitchenSouthwestern - Jalapeno Cornbread By Pat T
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Southwestern - Jalapeno Cornbread By Pat T Post by :dibbs Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2077

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Southwestern - Jalapeno Cornbread By Pat T

3 Tblsp. Bacon drippings or vegetable oil
2 cups cornmeal
2 cups all-purpose flour
2 tsp. Salt
1-1/2 tsp. Baking soda
2 eggs, lightly beaten
2-1/4 cups buttermilk
3 small jalapeño peppers, seeded and finely chopped


Place drippings in a 12-inch cast-iron skillet. Place in oven. Heat oven to 450° F.

Combine cornmeal, flour, salt, and baking soda in a large bowl. Stir in eggs, buttermilk, and jalapeño just until blended.

Using hot pads, remove skillet from oven. Pour drippings into batter, stirring just until combined. Pour batter into pan; stir. Return to oven.

Bake at 450° F. for 15 minutes or until a wooden pick inserted in center comes out clean. Serve hot with butter.

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