Holiday Recipes with Lindsey Browne Davis: Jalapeno + Paprika Cornbread

Published 2023-12-05

By MYSTERY RANCH Brand Ambassador, Lindsey Browne Davis.

In our house, cornbread goes with anything. We of course like to enjoy it as a classic side to soups and stews, and then stretch the leftovers into breakfast by enjoying a slice with a fried egg. Here is a simple way to enjoy your cornbread with a little extra color and spice with this take on a country classic.


  • 1 cup medium grind cornmeal
  • 1 ⅓ cups buttermilk
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tablespoon paprika
  • 2 eggs
  • ¼ cup melted butter, bacon grease or oil
  • Sliced jalapenos


  1. Preheat your oven to 375
  2. Place a 10-inch cast iron skillet in the oven to pre-warm with 1-2 tablespoons of butter or bacon grease
  3. Add the buttermilk and cornmeal to a bowl and set aside
  4. In a separate bowl, mis the flour, sugar, baking powder, baking soda, salt and paprika
  5. Add this mixture to the cornmeal mixture along with the eggs and melted butter or bacon grease
  6. Remove the skillet from the oven and transfer mixture to the skillet
  7. Arrange sliced jalapenos on top
  8. Bake for 25-30 minutes until it’s golden brown, and a toothpick test in the middle comes out clean