For tea this week, I served a cornbread with jalapeno peppers. I love cornbread and I make it two different ways. One is sweet served with maple syrup and the other is a more savoury cornbread which is baked in a skillet.
I am sharing the savoury cornbread with jalapeno peppers today.
I have tweaked the recipe a bit and I hope you enjoy it. It is wonderful just on its own with butter or served with chili or any other savoury dish.
Skillet Cornbread with Jalapeno Peppers
Heat oven to 450
Melt 2 TBSP butter in a cast iron skillet in the oven then remove from the oven and coat the bottom and sides of the skillet with the butter. Let set while mixing the cornbread ingredients.
1-1/2 cup yellow cornmeal
1 cup flour
2 tsp baking powder
2 TBSP sugar
1 tsp salt
1/4 tsp baking soda
Mix dry ingredients in a large bowl
Beat together in a medium bowl with a fork:
2 large eggs
1-3/4 cups buttermilk
Beat in the melted butter from the skillet.
Wash and remove seeds from 2 jalapenos. I used about one heaping TBSP each of green and red, chopped into small pieces but you may add more depending on how hot you like it. Add to the milk mixture.
CAUTION! WASH YOUR HANDS AND DO NOT TOUCH YOUR FACE!
Add the milk mixture with the peppers to the cornbread mixture. Stir with a wooden spoon just until moist. The batter should be a bit lumpy.
Pour the mixture into the skillet and bake about 22-25 minutes. Test with a toothpick. It should come out clean. Serve hot and slice in two and spread with butter.
Thank you for visiting my cottage today and enjoy the rest of your week.
I am sharing this with these wonderful parties:
Home and Garden Thursday
Share Your Cup Thursday
Home Sweet Home
Sharing from my heart~ Sandi