Jalapeno Skillet Cornbread
Jalapeno skillet cornbread generously studded with jalapenos. Soft, moist with a kick of spice, it's the perfect pair for hearty bowls of chili or stew!
Servings 8 Servings
- 1-1/4 cups flour
- 1-1/2 cups cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2-1/4 cup buttermilk
- 2 eggs
- 1/4 cup butter, melted
- 1 tablespoon pickled jalapenos, drained and chopped
- 2 jalapenos, stemmed and sliced thinly
In a bowl, combine flour, cornmeal, sugar, baking powder, salt and baking soda.
In another bowl, combine buttermilk, eggs, butter, and pickled jalapenos. Whisk to blend.
Add wet mixture to flour mixture and stir until just combined.
Butter bottom and sides of a cast iron skillet and dust with cornmeal. Pour batter into skillet.
Arrange sliced fresh jalapenos on top and bake in a 450 F oven for about 25 to 30 minutes or until golden brown and toothpick inserted in the middle comes out clean.
Allow to slightly cool and cut into wedges to serve.
Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 439mg | Potassium: 227mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 4.1mg | Calcium: 90mg | Iron: 0.9mg