Cast Iron Skillet Jalapeño Cornbread
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 6 tablespoons sugar
- 2 cups buttermilk room temperature
- 1.5 teaspoons salt
- 8 tablespoons butter room temp
- 2 cups yellow corn meal stone-ground?
- 2 ea eggs room temperature
- 3 ea jalapeno peppers seeded and finely chopped
- Carbohydrate 36.1496176680729 g
- Cholesterol 123.19683334497 mg
- Fat 31.9667743375391 g
- Fiber 4.33144982709885 g
- Protein 8.33151333434446 g
- Saturated Fat 18.6658846693275 g
- Serving Size 1 1 Serving (165g)
- Sodium 2375.17840430503 mg
- Sugar 31.8181678409741 g
- Trans Fat 2.31134500028955 g
- Calories 460 calories
-Preheat oven to 425 degrees. Put 4 Tbls butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3-5 minutes. -Meanwhile, back at the ranch, in a medium bowl, whisk cornmeal, sugar, baking soda, baking powder, and salt; set aside. In a large bowl, whisk together eggs, buttermilk and 4 Tbls of butter. -Carefully remove hot skillet from oven. Using a pastry brush, coat bottom and sides of pan with melted butter in skillet -Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeños. -Scrape batter into hot skillet; bake until golden, about 25 minutes or until toothpick inserted near the center comes out clean. -Let cool at least 10 minutes, cut into squares or wedges, serve warm.
