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Jalapeno Cornbread

Jalapeno Cornbread

Watch Video
degree-icon Easy
time-icon 10 Minutes
time-icon 30 Minutes
time-icon N/A
time-icon 1 Pan
time-icon 1 Square
degree-icon Easy
time-icon 10 Minutes
oven-icon 30 Minutes
snow-icon N/A
plate-icon 1 Pan
dish-icon 1 Square

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Ingredients

Jalapeno Cornbread
  • 1 TBSP coconut oil
  • 2 Cups cornmeal
  • 2.5 Cups gf flour
  • 2.5 TBSP baking powder
  • ¼ Cup sugar
  • 1.5 TBSP himalayan salt
  • ¼ tsp cayenne pepper
  • 1 Stick Magical Butter melted
  • 2 ¾ Cups buttermilk
  • 3 Eggs
  • 2 Large jalapeños
  • 1.5 Cups whole kernel corn – drained

How To

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Jalapeno Cornbread
  • Heat oven to 400 degrees.
  • In large cast iron pan pour oil and place in oven for 10 minutes.
  • Mix cornmeal, flour, baking powder, sugar, salt, and cayenne in large mixing bowl.
  • Add butter, milk, and eggs.
  • Mix
  • De-seed jalapeños and chop.
  • Fold corn and chopped jalapeños into mixture.
  • Pour ingredients into hot cast iron pan with melted butter.
  • Bake for 30 minutes.