Just like it says in the name. It’s not spicy, or at least it shouldn’t be, you remove the seeds and pith from the jalapenos before cooking so you just get a nice floral element. You can omit the jalapenos and cheese if you just want to make straight cornbread, and it’s still great.
The recipe calls for buttermilk. If you can’t find that in stores, you can fake it at home by adding 1 tablespoon of acid (lemon juice or white vinegar) per cup of regular milk. Stir it and let it sit for ten minutes to let it curdle slightly.
Ingredients
2 cups flour
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon table salt
2 cups buttermilk
1 cup melted butter
1 cup sugar
4 large eggs
2 tablespoons honey
4 jalapenos, stems, seeds, and pith removed, minced
1/2 cup cheddar cheese
Directions
Grease a 9×13 baking dish, and preheat the oven to 375.
Mix everything together thoroughly. Can you tell I don’t bake much? Just mix it all up until smooth.
Pour into the pan and pop it in the oven. Bake for 20-30 minutes, until a knife comes out clean.
That’s it!
eatbensmeat 