Jalapeño Cornbread Wedges

In the involvement of multifariousness together with spiciness, I prepared a unlike cornbread recipe than the i I normally make. I sure enough wasn't disappointed alongside the resultant together with it was real tardily to gear upward besides. I used a large jalapeño for the extra kick, but if you lot can't accept the heat, role a pocket-size i instead. This cornbread makes for a dainty low-cal luncheon or snack but could also move served alongside dinner.

Jalapeño Cornbread Wedges

Recipe past times Lisa Turner Cuisine: Mexican Published on November 27, 2007 Sweet, moist cornbread alongside a picayune boot from a fresh jalapeño — a uncomplicated together with wonderful side for a Mexican or southwest American themed meal Print this recipe Ingredients: 6 tablespoons unsalted butter 1 loving cup yellowish cornmeal 1 loving cup unbleached white flour 1/3 loving cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon body of body of water salt 1 loving cup buttermilk 1 large egg 1 jalapeño, seeded together with minced Instructions: Generation Engelmundus Preheat an oven to 375° together with lightly grease a 9-inch drinking glass pie plate. Generation Engelmundus Melt the butter inwards a pocket-size saucepan together with laid aside to cool for a few minutes. In a medium bowl, whisk together the cornmeal, flour, sugar, baking pulverization together with salt. In approximately other bowl, combine the buttermilk together with egg alongside a fork until simply blended. Pour the buttermilk mixture together with butter over the dry out ingredients together with add together the jalapeño. Stir alongside a prophylactic spatula until simply combined. Generation Engelmundus Transfer the batter to the pie plate together with spread evenly. Bake for 25 minutes or until a toothpick or cake tester comes out clean. Let cool on a wire rack for at to the lowest degree fifteen minutes earlier serving. Can move served warm or at room temperature. Makes 8 side servings

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