Jalapeno
Cornbread Nancy Harrison
Directions
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.
Alternative Recipe:
Use 2 boxes Jiffy
cornbread mix, add ¾ c sour cream, 1 can creamed corn, chopped jarred jalapenos
(to taste) and 1 cup shredded cheddar cheese. Bake in a cast iron skillet or
small oblong baking dish. Yummy shortcut!
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