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Jalapeno Cornbread

January 29, 2013


It’s Super Bowl Week! If you are planning to watch the big game, then I bet you are probably menu planning as well. If I was hosting a big crowd of people (which I’m not) I would likely make chili and serve this jalapeno cornbread with it. Chili is super easy to make and is fine to stay in your crock pot or stove top for hours, which is perfect for hosting. This jalapeno cornbread is a definite crowd pleaser. I made mine from scratch, but you could use a box mix as a shortcut and simply add jalapenos to it. You don’t have to bake it in a cast iron skillet like I did–muffins or a 9×13 pan would work just as well. After you mix the batter up, add 1 tbsp of diced jalapenos (from a jar) in. I didn’t want to scare my kids away from trying the cornbread (specks of green can truly frighten them) so that small amount was plenty. Add more jalapenos if you want more of a spicy kick.


1¼ cup flour

1½ cup cornmeal

3 tbsp sugar

1 tbsp baking powder

1 tsp salt

½ tsp baking soda

2¼ cup buttermilk

2 eggs

½ stick butter, melted

1+ tbsp pickled jalapenos, chopped

1 fresh jalapeno, sliced

Preheat oven to 450°. Prepare baking dish by buttering and dusting with cornmeal, then set aside. In a large bowl (or bowl of stand mixer) combine all dry ingredients. Add the buttermilk, eggs, melted butter and pickled jalapenos. Stir until just combined. Pour into prepared baking pan (or cast iron skillet or muffin tin) and place sliced jalapenos on top. Bake for about 20 minutes. Test for doneness, let cool slightly before cutting.

Recipe can be found here.

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