I decided to make some cornbread to accompany chili I made for dinner. Since I had jalapeno and cheddar, I incorporated them into the cornbread.
I took 3 cups all-purpose flour, 1 cup cornmeal, 1/4 cup turbinado cane sugar, 2 t baking powder, and 2 t sea salt and combined them in a bowl.
In a separate bowl, I mixed together 2 cups whole milk, 3 extra large eggs, 2 sticks of unsalted butter (melted), 1 cup of shredded cheddar cheese, and 9 slices of jarred jalapenos - chopped.
I combined the wet and dry ingredients until mixed through, being careful not to overmix. After letting the mixture rest for 20 minutes, I poured the batter into a prepared pan, and baked it in a 350-degree Fahrenheit preheated oven for 35 minutes.
I cut them into squares after cooling.
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It was a great complement to the chili - fluffy, moist, and savory!
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I adapted this recipe from Food Network.
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