What do we have here?
I took a regular cornbread recipe and added some chopped jalapeño peppers. Why? Well, does one need a special reason to make jalapeño cornbread? ;)
But, we actually did have a reason. Whatever did we use it for?
Wait no more!
We ate our jalapeño cornbread with our Homemade Mexican Chorizo.
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from Martha Stewart Living 1999
Makes 1 eight-inch square loaf
1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 large eggs
Simply add chopped jalapeño peppers to the batter, however many you like.
Heat oven to 425 degrees.with rack in center. Butter an 8-inch-square baking pan, and set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan.
Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.