Jalapeño-Chile Cornbread
Gifted by: BergHOFF
Make an amazing Jalapeño-Chile Cornbread using mild green chiles.
PLUS! Enter to win the BergHOFF Contempo 5pc German Steel Knife Set Giveaway as part of our 10 Days of Thanks Giveaway as well as our 10 Days Grand Prize!
Ingredients
- 2 tablespoons vegetable oil
- 1 c. stone-ground yellow cornmeal
- 1/2 c. all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon Freshly ground pepper
- 3 c. fresh yellow corn kernels
- 1 small jalapeño
- 1 1/4 c. Buttermilk
- 1 c. cream
- 3 large eggs
- 1 can mild green chiles
DIRECTIONS
-
Preheat oven to 375 degrees F.
-
Coat bottom and sides of a 10-inch cast-iron skillet with oil, and place skillet in oven. Stir together cornmeal and next 5 ingredients in a large bowl; toss in corn and jalapeños.
-
Make a well in center of mixture. Whisk together buttermilk and next 3 ingredients.
-
Add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon into prepared skillet.
-
Bake at 375 degrees F for 40 to 45 minutes or until golden brown and set.
Read NextCheese Biscuits
