13 Nov Jalapeño Cornbread
Posted at 17:13h
in
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.
Ingredients
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)