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Homemade Skillet Jalapeno Cornbread

Time to make the cornbread! This recipe is nice and moist and with plenty of jalapeno peppers and corn, it will quickly become one of your new favorites. So delicious!

Homemade Skillet Jalapeno Cornbread

Homemade Skillet Jalapeno Cornbread

Ingredients

  • 1-1/2 cups cornmeal (stone ground is best)
  • 1-1/2 cups flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground black pepper
  • ½ cup shredded cheddar cheese
  • 1 cup whole milk
  • 12 ounces beer
  • 3 large eggs
  • 1 stick unsalted butter
  • Corn from 1 large corn on the cob (should yield about 1 cup)
  • 4-5 jalapeno peppers, chopped

Cooking Directions

  1. Heat the oven to 375 degrees.
  2. In a large bowl, add cornmeal, flour, salt, baking powder, baking soda and pepper. Mix. Add in the cheese and mix well.
  3. In a separate bowl, add buttermilk, beer and eggs. Whisk it up nicely until smooth.
  4. Add the wet ingredients into the dry ingredients and mix to form your batter.
  5. Heat a large cast iron pan to medium heat and add butter. Allow to melt and turn slightly brown, just a few minutes.
  6. Add corn and jalapeno peppers. Cook about 2 minutes, or until corn just begins to change color. Cool slightly and mix it all into the batter.
  7. Pour the batter back into the cast iron pan and bake for 25-35 minutes, or until it you can insert a toothpick into the center and it pulls out dry.
  8. Allow to cool. Slice and serve.

Check out our Jalapeno Poppers Cookbook.

 

This recipe was originally posted at Chili Pepper Madness:
http://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/jalapeno-skillet-cornbread

 

 

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