Recipe courtesy Food Network Magazine
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Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.
Photograph by Kana Okada
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Photo: Jalapeno Cornbread Recipe
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By pettymam
Stonewall, LA
on February 26, 2013
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This is by far the best cornbread recipe I've found. I'm from the south, and I know if cornbread is good or not. It's easy to make and very light and tasty. Mine was not dry as stated in another comment. I make it about once a week and serve it with chili or with various kinds of beans or peas. It's also awesome with soups and stews.
By Calabogie Chef
on October 29, 2012
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Tasty, easy and everyone loved it! Made it for the Canadian Thanksgiving earlier this month and have just made it for the 3rd time in the event we lose power up with Hurricane Sandy. Have lots of frozen chili (Guy's recipe < with HEAT > and nothing's better than cornbread with hot chili (other than a cold Bud Light!
By cooking for my man
Chicago, IL
on September 28, 2012
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Dry dry dry. When someone looks for a -jalapeno- recipe they want it to be hot, with a punch and lots of flavor. It was not good. I should have known better when I saw that the recipe was written the way it was-very sloppy not like the other recipes that have an ingredient part and then the instructions.
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