JALAPENO BUTTERMILK CORNBREAD

A fun take on a take on traditional cornbread!

Ingredients

1 cup cornmeal, fine or medium

1 cup all-purpose flour, or substitute a gluten free “flour” mixture

2 teaspoon baking powder

½ teapoon baking soda

1 tablespoon sugar

1 teaspoon Salt

2 eggs, large, beaten

2/3 cup buttermilk

1 cup milk

3 tablespoons butter, melted

1/4 cup jalapeno, seeds removed, chopped fine

1/4 cup corn kernels optional: fresh, or frozen and thawed

Directions

• Preheat oven to 425˚F.

• In a large bowl, whisk together the dry ingredients, including jalapenos and corn if using, until well combined. Form a well in the middle of the mixture. Add eggs, buttermilk, and milk until just combined. Stir in the melted butter until all ingredients are well incorporated.

• Pour batter into pan and bake for 25 minutes until golden brown and slightly cracked on the surface. Remove from oven. Allow to cool for 5-10 minutes. Invert onto a plate to remove from the pan, slice, and serve.

Equipment

• Large bowl

• Whisk

• Wooden spoon or spatula

• 9-inch baking pan

• Pastry brush

Serves 10-12 people