JALAPEÑO CHEDDAR CORNBREAD

    Hero mobile image

     

    JALAPEÑO CHEDDAR CORNBREAD

    Jalapeño cheddar cornbread made fresh and fluffy, baked in a cast iron skillet. Serve as a snack or side with butter and honey.
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Side Dish, Snack
    Cuisine: American, Mexican
    Servings: 8 servings

    Ingredients

    • 1 cup yellow or white cornmeal, finely ground
    • 1 cup all purpose flour
    • 2 tbs granulated sugar
    • 1 tbs baking powder
    • 1/3 tsp Sel Magique Classic Blend
    • 1/4 tsp baking soda
    • 1 1/2 cup whole buttermilk
    • 1 stick unsalted butter, melted and slightly cooled
    • 2 eggs, large - room temp
    • 1 medium jalapeño pepper, seeded and finely diced, about 3 tbs
    • 1 cup sharp cheddar cheese, freshly grated
    • 2 tbs chopped fresh chives or green onions
    • 2 tbs vegetable oil

    Instructions

    • Place a 9-inch or 10-inch cast iron skillet or an 8-inch or 9-inch round cake pan in a cold oven. Preheat oven to 400° F, leaving the skillet or pan in the oven while it heats.
    • Meanwhile, whisk together the cornmeal, flour, sugar, baking powder, Magique, and baking soda in a large bowl. Don't over-mix.
    • Add the buttermilk, butter and eggs. Stir to combine. Fold in jalapeño, cheese and chives. Let the batter rest for 5-10 minutes.
    • When the oven has come to temperature, pour oil into the hot skillet or pan. Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet, using a spatula, evenly distribute the batter in the pan.
    • Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
    • Serve with butter and honey, and enjoy!

    COMPLETE YOUR RECIPE

    0 0 votes
    Article Rating
    Subscribe
    Notify of
    guest
    0 Comments
    Inline Feedbacks
    View all comments

©Sel Magique Brands LLC, Exclusive Importer

0
Would love your thoughts, please comment.x
()
x