by Chef Murph

Jalapeno Cornbread

 Ingredients

1 c. cornmeal

1 c. all-purpose flour

2 tbsp. sugar

4 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. buttermilk

1/3 c. sour cream

1/4 c. vegetable oil

1 small can diced jalapenos

1/2 c. frozen corn, thawed

4 tbsp. minced scallion

 

Directions

Preheat oven to 425 degrees.

Grease an 8-inch cast iron skillet or oven-safe pan.

In a medium bowl, combine everything except jalapenos and corn. Using an electric mixer or fork, mix well to ensure all dry ingredients are incorporated.

Slowly stir the jalapenos and corn into the mix.

Pour into prepared pan.

Bake for 25 minutes or until golden.

Hey, send in your pictures and recipes to Murph@ChefMurph.com. I want to know! How you did?  What you changed and what worked?

Thanks,

XoxoX

Chef Murph

Tags: Bread, chef keith murphy, chef murph, cornbread, cornbread buttermilk, cornbread casserole, cornbread casserole jiffy, cornbread casserole recipe, cornbread dressing, cornbread earl and me, cornbread for stuffing, cornbread gluten free, cornbread gluten free recipe, cornbread jalapeno, cornbread jiffy, cornbread mafia, cornbread mix, cornbread muffins, cornbread pudding, cornbread recipe, cornbread recipe southern, cornbread salad, cornbread skillet, cornbread stuffing, cornbread stuffing recipe, cornbread vegan, cornbread with creamed corn, cornbread with creamed corn jiffy, cornbread with jalapenos, cornbread with jiffy mix, is cornbread gluten free, jalapeno cornbread, some of yalls cornbread aint done in the middle