Empty My Fridge
How to Make Jalapeño Cornbread | Hilah Cooking
Ingredients
- Bacon2 tbsp
- Cornmeal1 cup
- Whole wheat flour1 cup
- Baking powder2 tsp
- Baking soda½ tsp
- Egg1
- Buttermilk1 ¼ cups
- Jalapeño chili · minced1
- Cheddar cheese · grated½ cups
- Sweet corn½ cups
Instructions
- Preheat the oven to 400°F.
- Melt the butter or bacon grease in a cast iron skillet (or an 8×8-inch square pan).
- In a bowl, whisk together the cornmeal, whole wheat flour, baking powder and baking soda.
- In another bowl, whisk the egg and buttermilk.
- Mix the wet ingredients into the dry ones briefly, then stir in the jalapeño, cheese and corn until fully combined. Pour the batter into the skillet.
- Bake for 20–25 minutes.
- Cut into 8 wedges or 9 squares.
Summarized from Hilah Cooking's video. Watch it for the details.
More recipes with
EggCheeseBaconCheddar cheeseSweet cornButtermilkCornmeal
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.