Pappaw’s Jalapeño Cornbread

Name: Pappaw’s Jalapeño Cornbread
Total time: 1500 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 cup AP Flour; 1 cup White Cornmeal; 1/3 cup granulated sugar; 1 tbsp Baking Powder; 1/4 tsp salt; 2 large eggs; 1/2 cup butter (melted); 1 cup Buttermilk; 1 cup Milk; 1 can sweet corn (drained); 8 oz Shredded Cheddar Cheese; 6 oz chopped pickled jalapeños; 1/2 onion diced

1953kenny @kennyp

Texas, United States

This is a great cornbread to have with a bowl of beef stew. You can also delete the extra ingredients (cheese, corn, jalapeños, and onions) for a nice plain cornbread.

1953kenny @kennyp

Texas, United States

This is a great cornbread to have with a bowl of beef stew. You can also delete the extra ingredients (cheese, corn, jalapeños, and onions) for a nice plain cornbread.

Saved

Ingredients

25 minutes

8-10 servings

1 cupAP Flour
1 cupWhite Cornmeal
1/3 cupgranulated sugar
1 tbspBaking Powder
1/4 tspsalt
2large eggs
1/2 cupbutter (melted)
1 cupButtermilk
1 cupMilk
1 cansweet corn (drained)
8 ozShredded Cheddar Cheese
6 ozchopped pickled jalapeños
1/2onion diced

Saved

Steps

25 minutes

1

Preheat oven to 425 degrees.
2

Mix all dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a large mixing bowl
3

Add eggs, melted butter, buttermilk, and milk to bowl. Mix together well. Make sure mixture is loose. Add additional milk if needed.
4

Add in canned corn, onions, jalapeños, and cheddar cheese. Mix well.
5

Pour into greased muffin tins. Also, can be cooked in cast iron skillet. My 12 muffin tins don’t hold it all. So, I cook the rest in a small cast iron skillet.
6

Bake in 425 degree oven for 25 minutes. Enjoy.