Skillet jalapeno cornbread
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 large free-range eggs
- 1 cup buttermilk
- 1-1/2 cups stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 small jalapeño pepper, finely chopped
1 Preheat oven to 350°F. Lightly grease a 9-inch cake pan or cast-iron skillet. Pour the melted butter into a large bowl and stir in the sugar.
2 Beat in the eggs and buttermilk. Stir together the cornmeal, flour, baking soda and salt in a small bowl and add to the egg mixture, stirring until blended. Stir in the jalapeño.
3 Pour batter into the prepared pan. Bake on the centre rack of oven for 30 to 35 minutes, until the bread recipe is set.
(Makes 10 slices)