Jalapeño Cornbread
Ingredients
2
eggs
beaten
1
cup
buttermilk
1/2
cup
whole milk
4
tsp
butternut squash
melted
2/3
cup
jalapenos
chopped
1/2
cup
flour
1 1/2
cup
corn meal
1 1/2
tsp
baking powder
1/2
tsp
baking soda
2
Tbsp
cilantro
finely chopped
1/2
tsp
salt
Instructions
Preheat oven to 425°F.
In one bowl, mix eggs, buttermilk, milk and butter. Stir in jalapeños.
In another bowl, mix flour, corn meal, baking powder, baking soda, cilantro and salt.
Fold wet mixture into dry mixture. Pour into a buttered baking dish. Bake for 20 minutes.
Rest and allow corn bread to cool. Cut into squares or wedges and serve with butter or a black pepper-flavored honey.