Pappaw’s Jalapeño Cornbread
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.
Pappaw’s Jalapeño Cornbread
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.
Cooking Instructions
- 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.
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