Jalapeño Cornbread

I was recently in the mood to have some chili and wanted to make cornbread to go with it. I have always enjoyed cornbread but haven't made it in years. I found this recipe and know I had to try it. I love jalapeños and they just add a mild flavor to the bread that elevates it from traditional cornbread.

Recipe from Love and Lemons

1 cup cornmeal
1 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
1 cup milk
1 large egg
¼ cup maple syrup
¼ cup olive oil or any neutral oil
4 scallions, chopped, reserve some for topping
¾ cup seeded and diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
¾ cup shredded cheddar cheese
1 tablespoon butter, for greasing pan
 
Butter or honey butter for topping
 
Heat your oven to 350F/175C and place a 10” skillet inside to heat up.
 
In a bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
 
In another bowl, mix together the milk, egg, maple syrup, and oil.
 
Mix the wet ingredients into the dry ingredients until just combined. Fold in the jalapeños, scallions and cheese, making sure to keep the reserved jalapeños and scallions aside.
 
Remove the hot skillet from the oven and melt the butter in it, greasing the sides and base. Pour in the batter and sprinkle with the reserved jalapeños and scallions. Bake for 20-25 minutes until a toothpick comes out clean. Allow to cool 20 minutes before serving. Serve with butter or honey butter.

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