Wednesday, November 16, 2022

SKILLET CORNBREAD WITH JALAPEÑO PEPPER

Cornbread in the South is normally made without sugar. I added a small amount of sugar, but you can leave it out if you wish. The jalapeño pepper is also optional.



½ cups yellow cornmeal (I use Palmetto Farms)
1 cup all-purpose flour
1 T baking powder
1 t baking soda
1 t sea salt
4 to 5 T granulated sugar (optional)
3 large eggs, beaten
2 cups buttermilk, room temperature
1 jalapeño pepper, 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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