Benfield Jalapeno Cornbread

This was hands down the best cornbread we've ever made. Aaron and I tag teamed this one and crushed it!

To (quite literally) spice it up, we threw in some diced jalapeƱos, too.

This was just one of three pans used... the mixture made a decent amount.

I've never been huge on cornbread, honestly... but I could eat this quite often.

1 2/3 cup yellow cornmeal
1 2/3 cup all purpose, unbleached flour
1/2 cup granulated sugar
2 tbsp baking powder
1 1/2 tsp salt
1 2/3 cup almond milk
4 large eggs, lightly beaten
1/2 cup, plus 2 1/2 tbsp unsalted butter, melted

Preheat your oven to 375F. Place your generously greased cast iron skillets in immediately, so they can get piping hot. 

In a large bowl, mix your dry ingredients. Once combined, make a well and pour in your wet ingredients. Stir together the wet and dry ingredients just until combined. Your batter should still be slightly lumpy. You don't want to overmix. 

Remove your cast iron skillets and pour in your batter. Bake until the bread is golden brown around the edges. (If you're using a "special" cornbread cast iron skillet like the one in the picture (or the ones that look like corn cobs) you'll bake for about 7-10 minutes.) If you're using a normal cast iron skillet, you'll bake about 25-30 minutes. A cake tester inserted into the center should come out clean. Let the cornbread set for at least15 minutes before you try to remove it from the pan.

I'm telling ya; pairing it with the right soup would make some hearts warm and happy this winter!

No comments

Note: Only a member of this blog may post a comment.