Jalapeno Cornbread

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I was born in the wrong era.

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I think I would excel in, like, the 50’s.

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I went to a Leon Bridges concert this weekend. *SwOoN* That old-timey, doo-woppie music speaks to a part of my soul that is buried deep beneath a love of indie folk & Kelly Clarkson.

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I want to go to a sock hop in a hot pink poodle skirt with lil bobby socks and saddle oxfords on. Afterwards, I want to hit up the local soda shop & sip on a root beer float. I would like Garrett to wear a little letterman cardigan & ask me to go steady by giving me his class ring. He would also drive a red ’57 Chevy and we’d go to the drive-in and he’d try to put his arm around me during the flick. *Gasp*

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Holla at your girl if you have a time machine I can borrow.

 

 

Time: 1 hour (prep + cooking) | Serves: About 16 pieces of cornbread

Ingredients:

  • 1 cup of all-purpose flour
  • 1 cup of yellow cornmeal
  • 1/2 tsp. of baking soda
  • Pinch of salt
  • 1 cup of skim milk
  • 1/2 cup of butter, melted
  • 1/2 cup of sugar
  • 2 eggs
  • 1 tbsp. of honey
  • 2 jalapenos, diced
  • 1/2 cup of cheddar cheese, shredded
  • Cilantro, for serving

How to:

  • Preheat oven to 375 degrees
  • In a bowl, combine flour + cornmeal + baking soda + salt
  • In another bowl, combine milk + butter + sugar + eggs + honey
  • Pour wet ingredients into dry + combine
  • Fold in jalapenos + cheddar
  • Pour batter into a greased baking pan
  • Bake for 20-25 minutes or until golden brown + a toothpick comes out clean
  • Serve warm with cilantro
  • Shove 8 pieces into your pie hole + slowly fall into a cornbread coma

 

Idea from here!

Jalapeno Cornbread Muffins

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