Jalapeño Cornbread
Eric Lund
A no sugar added cornbread recipe to go with the White Chicken Chili
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
6
Ingredients
- 1 cup Cornmeal
- 1 cup All Purpose Flour
- 1 1/4 tsp Baking soda
- 1/2 tsp Kosher salt
- 3/4 cup Greek yogurt
- 1 cup Milk
- 1 large Egg
- 5 tbsp Unsalted butter
- 1 cup Diced jalapeños (no seeds)
- 10-12 slice Jalapeño coins
- 1/2 cup Grated cheddar cheese
Instructions
- 1
Preheat oven to 400 degrees
- 2
Place cast iron pan in over to preheat as well.
- 3
Combine all dry ingredients and whisk to thoroughly mix
- 4
Combine all wet ingredients (diced jalapenos included) and mix thoroughly.
- 5
Combine dry and wet ingredients mix thoroughly.
- 6
Add cheddar cheese mix thoroughly
- 7
Take hot cast iron pan from the oven carefully lightly oil the bottom and sides. Not a lot is needed just coat the inside of the pan with olive oil. Then pour/scoop mixture into the hot pan and even out the mixture so the bread will cook evenly.
- 8
Place the jalapeno coins on top of the batter in any patter you wish.
- 9
Return the pan to the over and bake at 400 for 18-22 minutes. Keep an eye on it as you get to the end and use a toothpick to see if the batter is cooked.
- 10
Remove from over let it rest for 15 minutes.