When I added some extra ingredients to my family’s traditional cornbread recipe, it was initially met with a strong dislike. When I finally got my family member to give my spicy cornbread a try, they couldn’t believe how good it was! In fact, this recipe is what won over my mother in law!
I added bell peppers, corn, and a chopped jalapeno. It’s a little spicy, extra moist, and still has that great cornbread texture. If you don’t like spicy food, you can leave the jalapeno out, but I think that’s what really makes my cornbread unique and delicious!
1/2 cup whole milk
1/2 cup buttermilk
1 extra large egg
2 tablespoons oil
1 tablespoon sugar
1/2 teaspoon baking powder
1 cup white or yellow cornmeal
1/3 cup all-purpose flour
1 1/2 tablespoon diced red bell pepper
1 1/2 tablespoon drained stemmed and chopped jalapenos
1 1/2 tablespoon whole kernel corn
Preheat oven to 425 degrees F.
In a large mixing bowl, whisk together milk, buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal and flour; mix well. Blend in red pepper Jalapenos, and corn.
Place in greased pan or cast iron skillet and bake at 375 degrees F for 20 to 25 minutes.
USE RED NEXT PAGE LINK BELOW
Quick Tip: You can chop the vegetables more finely to have a cornbread that’s easier to eat.
Recipe and image courtesy of: CD Kitchen