Jalepeno Cheddar Corn Bread
Serves | 8 |
Prep time | 10 minutes |
Cook time | 25 minutes |
Total time | 35 minutes |
Ingredients
- 1 and 2/3 cup corn meal
- 1/3 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 Large eggs
- 2 tablespoons honey
- 1 and 1/2 cup old cheddar cheese (finely grated)
- 1 tablespoon pickled jalepeno (finely minced)
Note
To make your own buttermilk add 1 Tbsp white vinegar to 1 cup of milk (anything but skim) and wait 5 minutes. voila!
Directions
1. | Preheat oven and cast iron pan to 375F |
2. | Add dry ingredients to a medium bowl and combine well |
3. | In a separate bowl or large glass measuring cup, whisk together buttermilk, eggs and honey |
4. | Add the wet ingredients to the dry ingredient bowl and stir to combine. Add cheese and jalepenos and stir again to combine. |
5. | Pour batter into preheated cast iron pan, and bake for 20-25 until top is very slightly golden and toothpick barely comes out clean. |