After our post about the Almost Vegetarian Chili we scarfed down on Super Bowl Sunday, our friend Kathy (check our her blog Birmingham Blues) shared her recipe for Jalapeno Cornbread
We haven't tried it yet, but it looks very promising. Here's the recipe:
- 1-1/2 cup self-rising cornmeal
- 1 cup buttermilk
- 2 eggs
- 1/2 cup oil (I use olive)
- 1 can cream corn
- 1 cup shredded sharp cheddar
- 2-3 jalapeno peppers, seeded and diced
Preheat oven to 400 degrees. Spray a large iron skillet with cooking spray and stick it in to heat when you turn on the oven. Combine all ingredients and pour into hot skillet. Bake for 35-40 minutes. This makes a lot of cornbread, so you can either halve the recipe or enjoy the leftovers, which tend to get hotter overnight.
While searching for other jalapeno cornbread recipes, we came across the Jalapano Madness site (and the great photo above). They've got recipes, instructional videos and more. Check it out if you like to "bring the heat"!