Jalapeño Cheddar Cornbread
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup of sugar
- 1 egg
- 1/2 cup lard, melted, or butter, or light olive oil
- 1 cup buttermilk
- 1 cup chopped or shredded sharp cheddar cheese
- 3/4 cup pickled jalapeños, roughly chopped
Instructions
- Preheat oven to 350º
- Combine dry ingredients – flour, cornmeal, baking powder, salt, and sugar, together in a large mixing bowl
- Make a well in the center, and add egg
- Use a fork or whisk to break up the egg
- Add buttermilk, and melted, cooled lard
- Use your fork or whisk to combine
- Add cheddar and jalapeños, and fold in
- Add 1 tablespoon of lard to a 10 inch skillet and heat over medium high until the the lard sizzles
- Pour cornbread mix into the skillet, and spread evenly
- Bake in center of oven for 30 minutes until cornbread is set in the middle (a toothpick inserted into the center will come out clean), and the edges are golden brown
- Remove from oven, and let cool 10 minutes before serving
- Enjoy!