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Jalapeño Cornbread

YIELD
PREP TIME
5 mins
COOK TIME
25 mins
TOTAL TIME
30 mins
Jalapeño Cornbread
  • 1 cup stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp flaked sea salt
  • ⅔ cup buttermilk
  • 2 large eggs
  • 2 tbsp clover honey
  • ½ cup Durant Olive Mill Jalapeño Fused Olive Oil, pulse more for greasing pan
  • 1 large fresh jalapeno, seeds removed and discarded, finely chopped (or 1, 4oz can)
  1. Heat oven to 400° f
  2. In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together Durant Jalapeno Fused Olive Oil, buttermilk, eggs, honey, and chopped jalapeno. Add the dry ingredients to the wet ingredients and mix until just combined.
  4. Brush one large or two small cast-iron skillets with olive oil and fill with batter.
  5. Bake, rotating halfway through, 20-25 minutes or until golden brown.

Nutrition Facts

servings

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