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est.1997

Updated November 18,  2021

Cast Iron Jalapeno Cornbread
From the kitchen of
 

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1/4 cup granulated sugar
1 tsp salt
1 cup whole milk
2 large eggs
6 Tbsp butter, melted (slightly cooled)
3-4 Tbsp honey
1-2 fresh jalapeños, seeds/ribs removed, minced
1 Tbsp bacon grease (vegetable/canola oil works too)

Instructions:
Preheat oven to 375 F degrees and position oven rack to the lower-middle position.
To a mixing bowl, add cornmeal, flour, baking powder, sugar and salt, and whisk to mix well.
To another mixing bowl, add milk, eggs, melted butter and honey and whisk to combine. 
Add dry ingredients to mixture and mix well to combine. 
Stir in jalapeños until no flour streaks remain, set aside.
Heat a cast iron pan over high heat for a minute. 
Add bacon grease and let it heat up and melt over the bottom of the pan.  (vegetable/canola oil works too)
Turn off the heat and pour in the cornbread batter, spread batter in evenly. 

Bake 20-25 minutes, until toothpick inserted in the center comes out with a few moist crumbs.