Jalapeño Cornbread

This was the perfect addition to our chili last night. So flavorful! If you like cornbread and are tired of the same old recipe, this one spices things up! The cool thing about using pickled jalapeños is that you can choose mild, medium or hot when you buy them. I added mild to our cornbread and it was the perfect amount of flavor and barely any heat. If you like to use fresh jalapeños, you can make it that way too, just omit the pickling juice. If you like the jalapeño flavor but not the spiciness, you can de-seed them while you’re dicing them up.

Flour sifted, corn meal and brown sugar are mixed.
I buy this brand, it is self-rising.
Egg, milk and coconut oil are mixed well.
I used nacho style jalapeño peppers.
Pour into 8×8 greased baking dish, then bake!
Perfect balance in our cornbread, cut up and served with my turkey chili
Served with butter and honey drizzled on top, mmm!

Published by Melissa

A stay at home mom who loves to cook!

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