I love the zesty heat that jalapeños add to this classic cornbread. If you're not a fan of spicy foods, scrape the seeds and ribs out of the chiles before slicing.
- 2 cups all-purpose flour
- 1½ cups cornmeal
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2½ cups whole milk
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 1/2 cup sliced jalapeño chiles
1. Preheat oven to 400 degrees. Grease a 9-inch square baking pan and line with parchment paper.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
3. In a medium bowl, combine milk, oil and eggs. Mix wet and dry ingredients together until just moist. Fold in the chopped jalapeño peppers.
4. Pour the batter into the prepared pan. Place in the oven and bake for 1 hour, until a toothpick inserted in the center comes out clean. Let the dish cool before slicing and serving.