South of the Border Jalapeno Cornbread Recipe
This light, moist cornbread make a perfect lunch or dinner side. Try it for breakfast with sausage and eggs!
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Cooking tools:
- Cast iron skillet
- Cake pan
- Cake tester
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Can opener
- Spatula
- Spoon
Ingredients
- 1 1/4 cups cornmeal
- 1 cup shredded old cheddar cheese
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1 (10 ounce) can creamed corn
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 tablespoons pickled jalapeno peppers, chopped
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