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Jalapeño Cornbread

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8 - 12

Ingredients

  • 1 c Cornmeal
  • 1 c Flour
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 Jalapeño
  • ½ c Butter
  • ⅓ c Sugar
  • ⅓ c Brown Sugar
  • 2 Eggs
  • 1 c Buttermilk
  • 1 tbsp Bacon Grease

Optional Honey Butter

  • ¼ c Butter
  • 3 tbsp Honey
  • Flaky Salt

Instructions

  • Preheat oven to 400°.
  • Mix cornmeal, flour, baking soda, and salt in a bowl and set aside.
  • Mince the jalapeño and set aside.
  • Melt butter and add to a mixer bowl.
  • Add sugars to butter and mix.
  • Quickly beat eggs into the butter mixture.
  • Mix in buttermilk.
  • Slowly mix in flour mixture, until just mixed.
  • Fold in the minced jalapeño.
  • Add bacon grease to a 10in cast iron pan and place in oven until melted.
  • Pour batter into cast iron pan and bake for 20-25 minutes.

Optional Honey Butter

  • Melt butter and mix with honey. Drizzle over cornbread after baked. Sprinkle bread with a bit of flaky salt.

Notes

  • You can adjust the heat by removing or keeping the jalapeño spine and seeds. If you prefer you can leave the jalapeño out all together.
  • A cast iron pan will get a nice bake on the cornbread, if you do not have a cast iron you can use a cake pan, but you might not get the crisp outer layer. Adjust cook time if the size is smaller/larger than 10in.