Sunday, February 7, 2021

SKILLET CORNBREAD WITH JALAPEÑO PEPPERS

Cornbread in the South is normally made without sugar. I added a small amount of honey but you can leave it out if you wish. The jalapeño peppers are also optional. I also add one tablespoon of bacon grease to the skillet to give the cornbread a nice brown crust. This is also optional but if you choose not to use bacon grease, use the same amount of butter to season the pan.



cups yellow cornmeal (I use Palmetto Farms)
1 ½ cups all-purpose flour
1 T baking powder
1 t baking soda
1 t sea salt
4 to 6 T granulated sugar (optional)
3 large eggs, beaten
2 cups buttermilk, room temperature
1 to 2 jalapeño peppers, seeded and minced (optional)
8 T unsalted butter

Preheat oven to 400 degrees F.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
Stir in the beaten eggs, buttermilk, and jalapeño peppers. 

Place a 10-inch cast-iron skillet in the oven for 5 minutes.
After 5 minutes, carefully remove skillet from oven and add the stick of butter.
Set aside to let melt.
When melted pour butter into the batter and mix well to combine.

Pour the batter into the seasoned skillet and bake until golden brown, about 30 minutes.


To Make Cornbread Muffins:
Pour batter into a buttered muffin pan and bake 20 minutes.

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