Jalapeño Cornbread

Votes: 1

Photo of the dish: Kana Okada

Time: 25 min.
Complexity: easily

Jalapeño Cornbread - A Step-by-Step Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp chopped pickled jalapeños or any green chili pepper
1 small fresh jalapeno pepper, seeded and sliced
1 1/4 cups wheat flour
1.5 cups corn flour
1 tbsp. baking powder
3 tablespoons of sugar
1 teaspoon of salt
1/2 teaspoon of baking soda
2 1/4 cups of sour milk or kefir
2 eggs
60 gr. melted butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, chili pepper, eggs, kefir, sour milk, corn flour, jalapeno pepper, cornbread

Cooking the dish according to the recipe:

Mix both types of flour, sugar, baking powder, salt and soda in a bowl.

Mix in a separate bowl sour milk, eggs, melted butter and jalapeño pepper. Add the flour mixture and stir until the dough is smooth.
Pour the batter into a greased and cornmeal-dusted 9-inch cast-iron skillet. Top with fresh jalapeño peppers.