Sweet Jalapeno Cornbread Recipe
Chef Amanda Ivy of Low Ivy Catering sat down with AY About You food editor Kevin Shalin last month to discuss her favorite knife to use in the kitchen for the story “Knives Out.” She’s back for more inside secrets into her life as a chef with her favorite recipe: Sweet Jalapeno Cornbread.
“This recipe actually took me a little time because I was trying to recreate the sweet cornbread my dad has made my whole life,” Ivy says. “Of course, he never measured, so it was a guessing game with terms like ‘Soda Powder’ and it took some messing around to find the right ratio of cornmeal to flour. I love it because it’s a little cakey and a little gritty. The jalapeno adds a great twist.”
Find her recipe below to make your own batch of Sweet Jalapeno Cornbread.
- 4 cups flour
- 2 cups yellow cornmeal
- ¾ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ¾ cup melted butter
- 4 eggs
- 1 ⅓ cup buttermilk
- 2 tablespoons minced jalapenos
- In a mixing bowl or stand mixer, cream together butter and sugar adding the eggs one at a time.
- Mix together dry ingredients and begin adding them to the creamed ingredients, alternating with the buttermilk until all the ingredients are combined.
- Fill loaf pans ¾ of the way full and bake at 350 degrees Fahrenheit for 30 to 40 minutes or until a toothpick comes out clean from the center.
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