Homemade Jalapeno Cornbread
Skillet cornbread with diced jalapenos - easy and delicious side dish!
Servings: 8 servings
Calories: 196kcal
Ingredients
- 1 cup buttermilk
- 2 Tbsp vegetable oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 eggs lightly beaten
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 4 jalapenos 2 diced finely and 2 sliced into rings (I removed most of the stems + seeds from my jalapenos.)
- 2 Tbsp unsalted butter melted (plus 1 more Tbsp to grease pan)
Instructions
- In a medium bowl, mix the buttermilk, oil, cornmeal, and flour together. Stir until well combined. Let sit for 15-20 minutes.
- Meanwhile, preheat oven to 425 degrees with cast iron pan in the oven.
- Once the cornmeal mixture has rested, add eggs, baking powder, baking soda, salt, 2 diced jalapenos, and melted butter. Stir until well combined.
- Carefully remove the cast iron pan from the oven and grease the bottom and sides with 1 Tbsp of butter.
- Reduce oven temperature to 375 degrees.
- Pour batter into skillet. Lay rings of remaining 2 jalapenos on top of the batter.
- Bake at 375 degrees for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Use caution when dicing the jalapenos. Wash your hands with soap immediately after cutting and avoid touching your eyes. (Trust me, I've learned from experience!)
If you don't have buttermilk around, you can pour 1 Tbsp white vinegar into a cup of milk. Stir gently and let sit for 5 minutes. Now you have a cup of buttermilk.
Nutrition
Calories: 196kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 409mg | Potassium: 256mg | Fiber: 3g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 2mg
