Jalapeño Cornbread


Recipe


Time

Active Time: 15
Total Time: 40

Recipe Yield

6 Servings

Bon Cook Products Used

Flexipan Square Fluted Loaf Mold, Perforated Sheet, Sel Gris Sea Salt
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DetailsAdditional Info

Ingredients

• 6 tablespoons butter • 1/2 onion, finely chopped • 1 tablespoon jalapeño pepper • 1/2 teaspoon Sel Gris Sea Salt • 1 cup frozen corn, thawed • 1 cup flour • 1 cup yellow cornmeal • 2 teaspoons baking powder • 1 teaspoon baking soda • 1/2 cup sugar • 1 cup buttermilk • 3 large eggs • 1 cup shredded cheddar cheese

Bon Cook Products Used

Flexipan Fluted Loaf Mold w/perf, Sel Gris Sea Salt

Directions

1. Preheat oven to 400 degrees F and place FLEXIPAN® Fluted Loaf Mold on Perforated Baking Sheet. In Medium Sauté Pan, over medium heat, add butter. Once the butter has melted add onions and peppers until soft, about 4 minutes. Season with salt and stir in corn. Cook until heated through then set aside to cool. 2. In Mixing Bowl, combine flour, cornmeal, baking powder, baking soda, salt and sugar. In another large bowl add buttermilk and eggs, whisk lightly until combined. Add liquid ingredients to dry ingredients and fold together to combine. 3. Add sautéed vegetables with melted butter and the shredded cheese and continue to fold. The batter will be very thick. 4. Pour batter into mold and bake for 13-17 minutes or until lightly browned. Remove from oven and let cool for 10 minutes before serving.

Time:

Active Time: 15
Total Time: 40

Recipe Yield

6 Servings

Reviews

Jalapeño Cornbread

5 Stars Based on 1 Review(s)

Jess WhiteMI - 5 Stars
Was this review helpful? Yes  No (0 / 0)

Tasty!

October 4,2017
This bread was so easy to make in the fluted loaf, looked so fancy, tastes great & went perfect with chili!

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