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24) Cornbread with jalapeño butter

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 2 tbsp vegetable oil
  • 2 jalapeños seeded and finely chopped
  • 1/2 cup unsalted butter for jalapeño butter
  • 1/4 tsp salt for jalapeño butter

Method
 

  1. Preheat oven to 400°F and grease an 8-inch cast-iron skillet.
  2. Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl.
  3. Whisk buttermilk, eggs, melted butter, and oil in another bowl; stir into dry mix until just combined.
  4. Fold in chopped jalapeños, pour batter into skillet, and bake 18–22 minutes until golden.
  5. For jalapeño butter, mash room-temperature butter with chopped jalapeños and 1/4 tsp salt.
  6. Slice warm cornbread and spread jalapeño butter before serving.