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Jalapeño Cornbread PDF Print E-mail

KosherEye.com

Wickles_jalapeno_sm
Adapted from Food Network Kitchen
A little bit southern and a little bit spicy. . . Enjoy!

Ingredients

Dry ingredients
1 1/4 cups flour
1 1/2 cups cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda

Batter ingredients
2 1/4 cups buttermilk
2 eggs
1/2 stick melted butter
1-2 tablespoons Wickles pickled jalapeño slices, chopped

Directions

Combine dry ingredients
Whick together batter ingredients
Stir batter into the flour mixture
Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet
Top with sliced fresh jalapeños
Bake at 450 degrees F 20 to 25 minutes

Notes

Recipe: Kosher, dairy, bread


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