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Jalapeño Cornbread

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

Baked jalapeno cornbread in cast iron pan

 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)

Heat oven to 400° f


In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt.


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.


Brush one large or two small cast-iron skillets with olive oil and fill with batter.


Bake, rotating halfway through, 20-25 minutes or until golden brown.