My all time go-to Sweet Mexican Cornbread
A delicious sweet cornbread with DGF candied jalapeno peppers
Ingredients
- 1/2 cup Butter
- 2/3 cup White granulated sugar (adjust to your preference)
- 2 Eggs
- 1 cup Buttermilk
- 1/2 tsp Baking soda
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Dad’s Gourmet Foods Candied Jalapeno Peppers (Adjust to your preference)
- 3 tbsp syrup from DGF jalapeno peppers jar (Adjust to your preference)
Instructions
- Preheat oven to 375 degrees F. Grease an 8 inch square or round pan. I prefer to use one of my cast iron skillets.
- Melt butter in a large skillet and remove from heat and stir in sugar. Quickly add eggs and beat well until blended. Combine buttermilk and baking soda and stir into mixture in pan. Stir in cornmeal, flour, jalapeno peppers and syrup, and salt until well blended and few lumps remain.
- Pour batter into the prepared pan or cast iron skillet.
- Bake in preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let rest on stovetop for about five minutes before serving. Best served hot, but oh, it’s good to the last crumb…hot or cold. Enjoy!
