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Bread & Butter Jalapeno Cornbread

This one took 3rd Place in the 2012 Firey Food Challenge Cook Off. It is an excellent accompanyment for chili, beans, fish, or just by itself with a big ole pat of butter.


* 1/4 cup oil
* 2 cups ground yellow cornmeal
* 1/2 cup flour
* 1 tablespoon sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 cups buttermilk
* 2 eggs, lightly beaten
* 2 tablespoons melted butter
* 1/2 cup Bread & Butter Jalepenos, drained and chopped

Preheat the oven to 450°. Pour the vegetable oil into a seasoned skillet and place in the oven. Heat until the oil is very hot; remove the pan from the oven and pour off any excess oil. In a mixing bowl, sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed. Stir in Bread & Butter Jalepenos. Pour the batter into the hot skillet and return to the oven. Reduce the temperature to 400°. Bake until golden brown; a toothpick inserted into the center will come out clean. Cool cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut into wedges.