Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Crazy-Good Jalapeno Cornbread
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You can get rid of your other cornbread recipes. This may be the last one you ever need. This jalapeno cornbread is the perfect balance of sweet, spicy, and even a little melty thanks to the grated cheddar.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
butter, for the skillet
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1 can (15 ounce size) cream-style corn
1 whole jalapeno pepper, stem removed (seeded if desired)
1 medium onion, peeled and quartered
1/4 pound Cheddar cheese, grated
1/2 cup vegetable oil
2 eggs
1 cup buttermilk
directions
Preheat the oven to 450 degrees F. Grease the inside of a cast iron skillet with butter. Place the skillet in the oven to heat.
In a large bowl, mix together the cornmeal, flour, salt, and sugar.
In a food processor or blender, combine the corn, jalapeno, onion, cheese, oil, eggs, and buttermilk. Process until mostly smooth.
Stir the buttermilk mixture into the cornmeal mixture and mix until it is the consistency of thick pancake batter.
When the skillet is hot, carefully remove it from the oven and place on a heat-proof surface. Pour the cornbread batter into the skillet.
Return the skillet to the oven and let bake at 450 degrees F for 40 minutes or until the top is golden brown and a toothpick comes out mostly clean when inserted in the center.
Remove the cornbread from the oven and let it rest in the skillet on a heat-proof surface for 10 minutes before slicing.
Store leftover cornbread in an airtight container.
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