Happy Thanksgiving
From the Clansfolk at the Heart of Home. Please enjoy this Heart of Home recipe, posted for you pleasure during this Holiday season.
Jalapeño Cornbread
2 TBSP. Salted Sweet Cream Butter (softened)
2 TSP. Baking Powder
1 TSP. of salt
1 Egg
2 Cups of Hodgson Mill Yellow Corn Meal
1 TSP. Baking Soda
2 TBSP. fresh diced jalapeño peppers
2 TBSP. fresh diced jalapeño peppers
1 3/4 cups buttermilk (or enough to moisten well)
Put butter in cast iron skillet in 400 F. Mix corn meal, baking powder, baking soda, salt, and peppers together; add egg and buttermilk.
Batter should be thick. Add heatened butter to batter and put batter into heated skillet and bake in 400 F oven 25-35 minutes or until brown.
You may also make corn sticks and muffins with this recipe.
Put butter in cast iron skillet in 400 F. Mix corn meal, baking powder, baking soda, salt, and peppers together; add egg and buttermilk.
Batter should be thick. Add heatened butter to batter and put batter into heated skillet and bake in 400 F oven 25-35 minutes or until brown.
You may also make corn sticks and muffins with this recipe.
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