I’m not gonna lie, I have woken up twice this week thinking it was Friday! Unfortunately for me, it was Tuesday, then again Wednesday… Not Friday. Maybe I am just really excited to get to to the weekend because me and Josh are going to Austin with some friends! woop woop! (the pups will be excited too becasue they will be staying the weekend at Petsmart and having play time with all of their little friends) Then when we get back on Sunday, we are celebrating my”baby” brothers 15th birthday! Burgers and WWE 🙂
Anyway, wanted to share a recipe that we made last week that Josh really liked! It was a jalapeno cheddar corn bread! What I really likes about it was I got a new cooking pan expectantly to make it in,and it was my first time using cast iron!
It was super cheap on Amazon!!
Here is the recipe that I used
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 to 1/2 cup honey (if you want it on the sweeter side, use the full 1/2 cup!)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 beaten eggs
- 1 cup buttermilk (see note below)
- 1 cup grated cheddar cheese
- 1 heaping spoonful salsa
- 1 jalapeno, chopped and seeded
- 1/4 cup finely chopped green onion
Grease 9×9 baking pan (or this cast iron pan). Preheat oven to 425. Mix dry ingredients, leaving a well in the center of the bowl. In another bowl, mix eggs, honey and buttermilk. Pour into well in dry mix and stir until incorporated. Add cheese, salsa, green onion and jalapeno. Stir until incorporated. Spoon into prepared pan. Cook for 20 to 25 minutes or until a knife inserted in the center comes out clean.
Oh man was this good! Corn bread has been some what of a challenge for me to make, but I believe i have found a winner!
That’s all I have for now! Hope to have fun pictures to share from this weekend in Austin with Cory and Jess.