Jalapeño cornbread
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- Hands-on
- 15 min
- Cooking
- 25 min
- Resting
- 10 min
- Total
- 50 min
- Oven
- 220°C / 430°F
- Difficulty
- easy
Skillet hot, batter cold. The sizzle when they meet is the crust forming.
Ingredients
servings
- 200 g coarse cornmeal
- 100 g plain flour
- 350 ml buttermilk
- 3 jalapeños , sliced
- 60 g butter , for the pan
Equipment
- 24cm cast-iron skillet
Method
- Heat the skillet with the butter in the oven until the butter is nut-brown.
- Mix wet into dry quickly and pour into the screaming hot pan.
- Bake 25 minutes. Rest ten before cutting.
Per serving
- 298 kcal
- 12 g fat
- 40 g carbs
- 7 g protein