Jalapeño Cornbread
"Who doesn’t love cornbread? Wait, don’t answer that. If you are one of those rare folks who looks the other way when presented with just baked cornbread out of a hot skillet, I feel for you, really I do. For the rest of us, cornbread is the ultimate comfort food. For you I present a spicy, cheesy jalapeño cornbread, made in a cast iron skillet, with fresh or pickled jalapeños, corn, and jack or cheddar cheese. Perfect to go with chili beans...."
INGREDIENTS
•
1 Tbsp canola oil
•
1 cup cornmeal
•
1 cup all purpose flour
•
2 teaspoons baking soda
•
1/2 teaspoon salt
•
3/4 cup plain yogurt
•
1/2 cup milk
•
1 egg
•
5 Tbsp unsalted butter, melted
•
1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños (depending on how spicy you want your cornbread to be)
•
1/2 cup fresh or frozen corn kernels
•
1/2 cup grated Monterey jack or cheddar cheese
Comments & Reviews
Just A Pinch Sweepstakes