Jalapeño Cornbread

Delicious Southern skillet bread recipe that doesn't require yeast.
Southern-style cornbread with a Tex-Mex kick is a great accompaniment for soups,
chili, and stews.

Servings: 12 servings

Author:

Course:

Side Dish

Cuisine:

American

Keywords:

Instructions

1 Preheat the oven to 400˚F. Place 10~inch cast iron skillet in the oven to heat.
2 Combine all the dry ingredients in a large bowl and whisk to thoroughly combine.
3 Combine all the wet ingredients in a separate bowl and whisk to combine.
4 Slowly add the wet ingredients to the dry ingredients. Gently fold the
ingredients together with a rubber spatula or large wooden spoon. Do not
overmix.
5 Carefully grease the iron skillet with bacon grease or canola oil. Pour the
batter into the skillet. Bake the cornbread for about 45 minutes or until a
skewer inserted in the middle comes out clean.
6 Invert the cornbread from the skillet onto a wire rack to cool.

Jalapeño Cornbread

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook