Jalapeno Corn Bread in Cast Iron Skillet
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 99.5
- Total Fat: 6.7 g
- Cholesterol: 24.7 mg
- Sodium: 78.5 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
View full nutritional breakdown of Jalapeno Corn Bread in Cast Iron Skillet calories by ingredient
Introduction
Great tasting and moist - could use more Jalapeno though Great tasting and moist - could use more Jalapeno thoughNumber of Servings: 25
Ingredients
-
•1/2 cup ghee, melted
•2/3 cup granulated sugar
•2 large eggs
•1 cup buttermilk
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1 cup all-purpose flour
•1 cup yellow cornmeal
•1/4 cup diced jalapeno pepper
2 Tbsp canola oil
Directions
This is based on using a 12" round cast iron skillet
In a large mixing bowl, whisk together the melted ghee and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.
Preheat Cast iron skillet and canola oil in oven about 15 min.
Pour batter into pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.
Cut into squares - should yield 25 in 12" pan easily
Number of Servings: 25
Recipe submitted by SparkPeople user TOMMYBR.
In a large mixing bowl, whisk together the melted ghee and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.
Preheat Cast iron skillet and canola oil in oven about 15 min.
Pour batter into pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.
Cut into squares - should yield 25 in 12" pan easily
Number of Servings: 25
Recipe submitted by SparkPeople user TOMMYBR.