Baked jalapeno cornbread in cast iron pan

Jalapeño Cornbread

CategoryDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins
 1 cup stone-ground yellow cornmeal
 1 cup all-purpose flour
 ¼ cup granulated sugar
 1 tsp baking powder
 1 tsp flaked sea salt
  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.

Baked jalapeno cornbread in cast iron pan

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
  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)

Directions

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.

Jalapeño Cornbread