Jalapeno Cornbread

The days of summer are quickly coming to an end around here. Can’t believe it’s almost August and school is right around the corner! I mean, come on, where’d the time go? Seems like just yesterday school was ending , and now it’s that time again to stock up on school supplies. Bring on the sales am I right?  Hopefully there’s some great sales out there that don’t disappear as fast as this summer has! I’ll be sure to share anything I find, and feel free to chime in if you know of some great deals happening! 

Moving on to the food 🙂  With the summer almost over I have been thinking up different ways to spruce up some old recipes. Classic recipes really, take cornbread. Everyone loves cornbread, well actaully I do not enjoy it- that was until I made Jalapeno Cornbread! Such a simple quick added ingredient and it became something I really enjoyed . The kids were a bit more slow to try it but once they did they seemed to like it, but I can honestly say they liked the regular classic cornbread much better. Maybe the Jalapeno version will be an adult only kinda treat 🙂 

Made it along with chili that is always a true hit around here! Think next time it needs more peppers within the batter not just ontop, though I really loved that part of it! You can chop them up finer if you’d like but I like the bigger pieces .

Jalapeno Cornbread

2018-07-26 13:31:59

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 1 cup all purpose unbleached flour
2. 3/4 cup cornbread
3. 1 1/2 tablespoons cane sugar ( you can use white)
4. 3/4 teaspoon salt
5. 1/4 cup melted butter
6. 2 beaten eggs
7. 1 cup milk
8. 3/4 cup chopped jalapeno plus extra for the top if wanted
9. + plus 1 tablespoon butter for the pan . Do not mix this into the mixture

Instructions

1. Heat oven to 350F
2. Take the 1 tablespoon butter and place it into a cast iron skillet ( about 9 inch around make sure it's about 2 inches deep) All you want to do is have the butter melt along the bottom. Once done, take out and swirl the butter around to cover sides and bottom completely.
3. Mix all the wet ingredients together , and then add the dry ingredients along with the peppers . Stir till it's moistened. Pour batter into the prepared skillet , top with any extra peppers then bake for about 20 minutes or until the bread has risen and slightly pulled away from the edges. It will look a little golden, and toothpick will come out clean when inserted into the center.

By Melanie Payne

It's My Side of Life https://itsmysideoflife.com/