Jalapeño Cornbread
Ingredients
- 1 tablespoon canola oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup plain yogurt
- 1/2 cup milk
- 1 large egg
- 5 tablespoons unsalted butter
- 1/2 to 1 cup finely chopped pickled jalapeños
- 1/2 cup corn kernels
- 1/2 cup Monterey jack
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Instructions
- Put the canola oil in a 9 or 10-inch cast iron skillet and place the skillet in the oven as it preheats.
- In a large bowl, whisk together the cornmeal, flour, baking soda and salt.
- In a separate bowl, whisk together the yogurt, milk, and egg.
- Pour the wet ingredients into the bowl of dry ingredients and stir to combine.,Stir in the melted butter, the chopped jalapeños, corn, and cheese.
- Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.
- Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.
- Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. I recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (I've burned my hand picking up a hot skillet; it's no fun.),Serving tip—drizzle with honey! There's plenty of butter in the batter, none extra needed.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original