This Jalapeño Cornbread Is Part of Ree's Thanksgiving Menu This Year
2024/02/21

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Cowboys won't be able to resist this sweet-and-spicy jalapeño cornbread! The spicy kick is doubled here with diced jalapeños that are sautéed in the same skillet used for baking and sliced jalapeños that are sprinkled on top. A gives this cornbread all-over crispy golden edges so no one has to fight for that corner piece. Remember to add the batter to the skillet when it's still hot from the stove (you should hear the sizzle!) and to be careful of hot handles after baking. It's a perfect pairing for any hearty and would go beautifully with a spicy-inspired  just like Ree Drummond's. "There's nothing I love more than food with a little kick to it—but for some reason, the Drummond family always goes mild on Thanksgiving.

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" she says. "This year, I'm having some fun!" Pass the butter and enjoy!

How hot are jalapeños?

Jalapeños are on the milder end of the spiciness scale (hotter than anaheim or poblano peppers, but milder than serrano or much hotter habaneros). To tame the heat, pick smaller jalapeños (larger ones are hotter) and remove the seeds and white membrane first. 

Why is some cornbread sweet?

It really comes down to what part of the country the cornbread comes from. In the north, tends to be cakey and sweeter. In the south, it's more crumbly and just barely sweet or not sweet at all. This recipe is southern style, with just a tablespoon of sugar.

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How do you clean a cast-iron skillet?

Purists will tell you not to get your cast-iron skillet wet, but it's perfectly fine to do so. Instead of scrubbing under running water though, gently wipe clean with warm soapy water, then immediately wipe dry. You can also rub a little canola oil into the surface to before storing it.


2

jalapeño peppers

1 c.

fine cornmeal

1/2 c.

all-purpose flour

1 tbsp.

granulated sugar

1 tbsp.

baking powder 

1 tbsp.

chili powder

1 1/2 tsp.

kosher salt

1/2 tsp.

baking soda

1 c.

buttermilk

1/2 c.

milk

1

large egg

1/4 c.

vegetable shortening, melted

2 tbsp.

salted butter

Step 

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1 Preheat the oven to 425º. Stem, seed and dice one of the jalapeños. Stem the other jalapeño and slice into thin rounds.  Step  2 Whisk the cornmeal, flour, sugar, baking powder, chili powder, salt, and baking soda in a large bowl. Whisk the buttermilk, whole milk, and egg in another large bowl. Add the buttermilk mixture to the cornmeal mixture and stir to combine. Add the melted shortening and stir to combine.  Step  3 Melt the butter in a 9- or 10-inch cast-iron skillet over medium-high heat. Add the diced jalapeños and cook until just softened, about 2 minutes. Use a slotted spoon to transfer the jalapeños to the batter, leaving the drippings in the skillet; stir the batter to distribute the peppers. Pour the batter into the hot skillet (the batter should sizzle) and carefully spread to even out the top. Arrange the jalapeño slices on top of the batter.  Step  4 Transfer the skillet to the oven and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool before slicing.

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