Recipe by Rita~
You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.
Top Review by Shannon Cooks
This is the best jalapeno cornbread recipe I have ever made, hands down. Baked perfectly, no sticking to the pan, and the perfect consistency, moist yet dense. Followed exactly as written but added 1 cup corn kernels as another reviewer suggested. Also, I didn't have fresh jalapeno on hand so I used about 1/4 cup diced canned jalapeno (the kind that they put on nachos at baseball games). PERFECT! I think that I may even put more jalapeno in next time, but this is a personal preference as I love my food super spicy. This was a hit with chili.
- 1 cup cornmeal
- 1 cup flour, sifted
- 1⁄4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup canola oil, chilled
- 1 cup buttermilk (You can use plain milk)
- 1 egg, beaten
- 1⁄2 cup cheddar cheese
- 1 jalapeno, finely diced
Directions See How It's Made
- Mix corn meal, flour sugar, baking powder and salt.
- Cut in oil till crumbly.
- Mix in jalapeno and cheese.
- Mix in egg and milk till just blended do not over mix.
- Pour batter into a greased hot cast iron pan.
- Bake in a preheated oven 400 degrees for 20 minutes.