Jalapeno & Scallion Cornbread

I got my wish!!!!

Today was almost EXACTLY 10 degrees cooler than it was the day before!!!!

Mother Nature heard my cry!!!!!

That meant that today I was able to bake!

Today we’re gonna talk savory. Yes… I baked something not full of sugar and chocolate. I actually did not have much of a sweet tooth today so I just concentrated on dinner, which was pan seared pork chops, spanish style rice and beans and… Cornbread.

I’m super southern so cornbread is a supper time staple in my house. We have it all kinds of ways… Sweet, savory, with real corn, so thick it looks like a cake… any way is a good way when it comes to cornbread. The only MUST have in our house is that it has to always have at least a little sugar in it and it MUST be baked in a good ol’ cast iron skillet. Everything else is pretty much fair game.

Now… you can never go wrong with the classic southern cornbread… cornmeal, a little flour, and  butter/ bacon fat or if you want to get truly southern… lard. That’s what I would usually do if I were making an ideally southern meal (ummm… fried chicken, greens, candied yams, mac and cheese… man, that should have happened in the kitchen today).

But today, because of the spanish style beans I wanted to go a little spicy with the bread. So I did a jalapeno and scallion cornbread.

Give your regular corn bread a kick by adding jalapeno peppers and scallions!



Now… My spouse is from North Carolina and apparently… they don’t do heat there. Like heat as in spicy food. I’m Louisianan so I LIVE for spicy. The hotter the better!!! But since the wife doesn’t like it I cut WAY back on the jalapeno. Alter the jalapeno to taste. Although I suggest going hot!


Jalapeno and Scallion Cornbread

1 Cup Flour

1 Cup Cornmeal

3 1/2 Teaspoons Baking Powder

Dash of salt

1/4 Cup Sugar

1 Cup Buttermilk

1 Large Egg

1/4 Cup Butter melted + 1 tablespoon butter softened

2  Jalapeno peppers seeds removed and diced ( You can cut that down to 1 if you’re not a heat person)

1/4 cup chopped Scallions


Preheat oven to 350 degrees.

In a 9 inch cast iron skillet melt the one tablespoon of butter. Add the chopped scallions and saute until brown. Remove scallions from skillet. Set aside.

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

In small bowl whisk together buttermilk, egg and 1/4 cup melted butter.

Add the wet ingredients into the dry ingredients and stir until just combined. Fold in the jalapeno and scallions.

Heat the skillet you sautéed your scallions in until screaming hot. Once hot, pour in your batter and place in oven (Don’t forget your oven mitt!!)

Bake for 20 minutes or until the edges of the bread are a deep golden brown.

Remove from oven and let sit for about 10 minutes before slicing and serving!!

TIP: For an extra kick add a cup shredded cheddar cheese when you add the jalapeno and scallion! Instant jalapeno popper bread!!!

Give your regular corn bread a kick by adding jalapeno peppers and scallions!






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