Use Pickle Creek Jalapeno Infused Olive Oil to take cornbread to a whole new level in this quick and easy and tasty recipe!
Print Recipe
Easy Jalapeno Cornbread
Ingredients
- 1 c flour
- 1 c yellow cornmeal
- 2/3 c sugar
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1/3 c Pickle Creek Jalapeno Infused Olive Oil, plus more for greasing the baking dish
- 1 large egg
- 1 c Milk
Ingredients
- 1 c flour
- 1 c yellow cornmeal
- 2/3 c sugar
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1/3 c Pickle Creek Jalapeno Infused Olive Oil, plus more for greasing the baking dish
- 1 large egg
- 1 c Milk
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Instructions
Preheat oven to 400 degrees F. Lightly grease a 9 x 9 square baking dish with Jalapeno Infused Olive Oil
In a large bowl, combine the dry ingredients (flour, cornmeal, salt, sugar, baking powder), and mix together well.
In a separate bowl, whisk together the wet ingredients (egg, milk, Jalapeno Olive Oil).
Add the wet ingredients to the dry ingredients and stir until just combined (you may have a few lumps remaining in your combined mixture).
Pour the cornbread mixture into the greased baking dish and bake for 25 minutes or so, until a toothpick inserted into the center comes out clean. (Ovens may vary, so start checking for doneness at 20 minutes to be on the safe side). Enjoy!
