Pepper plants are notorious for being late to the game with it comes to fruit production. Even in our hot climate, our jalapeños are just getting started. We've been using them on pizzas and stir-frys, grilling them stuffed with cream cheese (delicious!), and canning jars of hot pickles. They're also excellent in cornbread! Here's a recipe I adapted from Food Network. I added a bit more buttermilk, lots of jalapeños, and fresh basil on top. Enjoy!
5 tablespoons unsalted butter, plus more for pan
2 large eggs
1 1/4 cup buttermilk (shaken)
3 jalapeños (unseeded if you like it hot!)
1 teaspoon of kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup of all-purpose flour
3/4 cup of cornmeal
1 1/2 teaspoons of baking powder
1/2 teaspoon baking sodaDirections
Preheat oven to 425 degrees. Butter an 8 inch pie plate of baking pan.
Melt butter in microwave for 20 seconds in a microwave-safe container and set aside.
In a large bowl, which together buttermilk, eggs, jalapenos, salt and pepper. Set aside.
In a small bowl combine the dry ingredients- flour, cornmeal, baking powder, baking soda.
Add the dry ingredients to the wet ingredients and stir just until combined. Add the melted butter and combine. The batter will be lumpy.
Bake cornbread for 20 minutes or until edges pull away from the pan and the top is brown.
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