Jalapeño Cornbread
Recipes

Jalapeño Cornbread

A BBQ without cornbread is like peanut butter without jelly... and this Jalapeño cornbread made with Sizzle will have your guests fighting over the last piece. By Shadae Williams | @shadaewilliams

Ingredients

1 cup yellow cornmeal

1 box of Jiffy Mix

1/2 cup all-purpose flour 

3 tsp baking powder 

t tsp salt 

2 tsp pepper 

1 cup milk

1/2 cup Sizzle 

1/2 cup pickled jalapeños 

1 jalapeño

1 cup cheddar cheese

1/2 cup sour cream

2 eggs 

Tools

10" cast iron skillet pan

Instructions

Active Time: 10

Full Time: 30

Serves 14
1

1. Preheat oven to 400 F. Place case iron skillet in the oven to heat up. 

2

2. To a bowl, mix dry ingredients: cornmeal, jiffy mix, flour, baking power, salt and pepper. 

3

3. In a separate bowl, whisk together wet ingredients: eggs, milk, Sizzle

4

4. Add wet ingredients to the bowl of dry ingredients and mix together. 

5

5. Add sour cream and fold into mixture. 

6

6. Coat shredded cheese in some flour (to avoid clumping) then fold into batter. 

7

7. Chop up pickled jalapeños and fold into batter. 

8

8. Carefully remove skillet from oven and coat bottom with Sizzleand pour in the cornbread batter. 

9

9. Bake in oven for 20 minutes or until top is golden brown.

10

10. 3 minutes before cornbread is done, thinly slice raw jalapeño and soak in water to remove the seeds. Pat dry and top the cornbread with jalapeños, shredded cheddar cheese, and Drizzle

11

11. Place back in the oven until cheese is bubbly and the top is golden. Let cool and enjoy! 

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