Griddled Sweet Jalapeño Cornbread

I hate it when snakes do the cobra dance! I was planting flowers next to the garage when a six foot long snake slithered one foot away from my face! I think I startled him as much as he startled me. While I jumped up and was backing away he shot 4 feet up in the air and started doing the cobra dance. I didn’t stick around to watch the performance! Whew, luckily it was a black snake and not one of those poisonous copperheads we have killed in the past.

This cornbread won’t do the cobra dance but it will satisfy your sweet tooth! It tastes just like the cornbread at Moe’s BBQ.

Griddled Sweet Cornbread

Two (7 ounce) packages sweet yellow cornbread mix
1 tablespoon granulated sugar
1 jalapeño, stems, seeds and ribs removed; finely diced
3 eggs
1 cup 2% milk
¼ cup unsalted butter, melted plus ½ tablespoon for griddling

Preheat oven to 375ºF. Stir cornbread mix, sugar and jalapeño together. In a small bowl, mix eggs and milk, and then add melted butter. Stir liquid mixture into dry mixture. Pour into a 9 X 5-inch loaf pan that has been sprayed with non-stick canola oil spray and the bottom lined with parchment paper. Bake 30 to 35 minutes or until a toothpick inserted into center of pan comes out clean. Remove from pan and place on a wire rack to cool completely.

To Griddle: Cut ends off cornbread then cut cornbread into 1-inch slices. Melt ½ tablespoon unsalted butter in bottom of a 10-inch cast iron skillet. Cook cornbread slices until brown on both sides. Repeat process until all slices are brown. Serve with butter and plenty of honey. Makes 8, 1-inch slices. Happy Baking!

Published in The News and Neighbor on September 11, 2019.

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