Buttermilk-jalapeño Skillet Cornbread Recipe
local cornmeal, fresh corn, buttermilk, chives, jalapeño, whiskey-maple butter
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Ingredients
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Ingredients
Method
Directions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Mix well.
Combine Wet Ingredients
In another bowl, whisk together buttermilk, eggs, vegetable oil, chives, and diced jalapeño.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fresh corn kernels.
Prepare Skillet
Heat a cast-iron skillet over medium heat and add a bit of oil. Once hot, pour in the batter.
Bake the Cornbread
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Serve
Let the cornbread cool slightly. Serve warm with whiskey-maple butter on top.
