Jalapeño Cornbread | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Jalapeño Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Goya Enriched Coarse Yellow Corn Meal; India Tree Bright White Sparkling Sugar; Morton Iodized Salt, 26 Ounce; Signature Select Double Acting Baking Powder; O Organics Milk, Low Fat, Organic; Crunch Easter Flatback Egg; Bluebonnet Nutrition Vegetable Oil Sticks; Ortega Jalapenos, Hot, Diced; San Francisco Salt Company Sea Salt, Pure & Natural; Land O Lakes Butter, with Olive Oil & Sea Salt; SUE BEE® Sea Salt Honey

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Jalapeño Cornbread

Serves 815 mins prep30 mins cook

This Jalapeño Cornbread recipe elevates traditional cornbread with a sweet honey butter toast. With a mix of all-purpose flour, cornmeal, sugar, milk, and jalapeños, it blends textures and flavors for the perfect side dish.

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup yellow cornmeal

cup white sugar

tsp salt

Signature Select Double Acting Baking Powder

tbsp baking powder

cup milk

egg

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

jalapeno

San Francisco Salt Company Sea Salt, Pure & Natural

fine sea salt

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

tbsp honey

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Instructions

1: Lightly beat the egg and add all ingredients above and mix until well incorporated.

2: Pour over a 9x13 casserole dish, add some sliced jalapeños or leave them out.

3: Bake in a preheated oven at 350°F for about 25-30 minutes and let cool.

4: Slice and toast on a hot skillet in honey butter and enjoy the best corn bread in your life!

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