Jalapeño Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour (you could use gluten free here for a gluten free bread)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 - 3 tablespoons sugar
• 1 cup 2% cultured buttermilk
• 1/4 cup extra virgin olive oil (or you could use melted butter, or another oil, I like extra virgin olive oil for its health properties)
• 1 large egg
• 1/4 - 1/3 cup canned diced jalapeño peppers ( or you could dice and sauté some yourself, but I find canned to be very convenient)

Method

Step 1

Heat oven to 425°F. If using a cast iron skillet, place in oven while it heats.

Step 2

In a bowl, mix together the cornmeal, flour, baking powder, salt, and sugar. Set-aside.

Step 3

In another bowl or measuring cup, mix together the buttermilk, oil, and egg. Add to dry ingredients and stir until just mixed. Stir in the jalapeño. Pour into skillet or another prepared baking dish (if making muffins, only fill half-way. ) Place in oven and bake for about 20 - 25 minutes, or until a toothpick, when inserted in the center, comes out clean ( check on muffins after 15)

Step 4

Allow to cool for 5 minutes, then serve. Delicious with honey butter!