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