It’s oven time! A little heat and a lot of yum! This cornbread recipe is a knockout on the taste buds. All that’s missing for me is a little butter on top! Enjoy!
[recipe servings=10 time=35 Minutes difficulty=easy]
[recipe-ingredients]
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup maple syrup
¼ cup unsalted butter, melted and cooled
2 eggs
2 jalapeño peppers, seeded and diced
5 scallions, diced
Heaping ½ cup fresh corn kernels, about 1 ear
of corn (optional)
[/recipe-ingredients]
[recipe-directions]
- Preheat the
oven to 425°F. Grease a 9” round baking dish. - In a mixing
bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. - In a
separate bowl, combine the buttermilk, maple syrup, melted butter, and
eggs. - Add the wet
ingredients to the dry and mix with a wooden spoon or rubber spatula until
just combined. A few lumps in the batter are totally fine (see photo). - Fold in the
jalapenos, scallions, and corn kernels. Pour the batter into the prepared
dish and bake until fully set and a toothpick in the center comes out
clean, 20-25 minutes.
[/recipe-directions]
[/recipe]
