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