Jalapeño Cornbread
- Cook
- 30 min
-
OVEN 325°F 30 min
Dry Ingredients
⅔ cup (80 g) all-purpose flour
½ cup (70 g) cornmeal
⅜ cup (80 g) sugar
1 tablespoon (13 g) baking powder
1 teaspoon kosher salt
1 jalapeño pepper, seeded, finely chopped
Wet Ingredients
2 large eggs, beaten
½ cup (110 ml) milk
¼ cup (60 ml) buttermilk
3 tablespoons (42 g) vegetable oil
2 ½ tablespoons (38 g) unsalted butter, melted
1 drop vanilla extract
In a large bowl, combine Dry Ingredients and chopped jalapeño. In a separate bowl, whisk together Wet Ingredients and add to dry ingredients. Stir just until blended (do not over mix).
Lay parchment paper and pour the batter into the pot and smooth the surface.
Preheat oven to 325°F and bake uncovered for 30 minutes until lightly brown on top or until toothpick comes out clean.
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