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Jalapeno Cornbread

This cornbread, if used for stuffing, should be made one day ahead.

  • yield: Makes 1 eight-inch square

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Ingredients

  • 2 tablespoons unsalted butter, melted, plus more for pan
  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 2 medium jalapenos, diced, with seeds
  • 1 large egg, lightly beaten
  • 1/3 cup sugar

Directions

  1. Step 1

    Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside.

  2. Step 2

    In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.

  3. Step 3

    In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.

  4. Step 4

    Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely.

Source
Martha Stewart Living Television, 1999

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Reviews (3)

  • Lissa2583 5 Dec, 2011

    I make this every year to use in the Spicy Cornbread Stuffing for the Spice Rubbed Turkey. It is amazing. I usually double the recipe so that my husband will stay out of the pan I need to use for the stuffing. =)

  • kdroste 29 Jul, 2011

    this is a fantastic recipe with great flavors, I'm considering adding cheese to it when not using it for stuffing.

  • Soundz915 27 Apr, 2008

    And 1/4 more of buttermilk and half table spoon of baking power and two table spoons of honey