Recipe: Pickled Jalapeno Cornbread

Yield: Serves 4 to 6

Cornbread is quick to mix together and makes a delicious addition to a barbecue or picnic—pickled jalapenos add a bit of briny heat, and chopped or grated garlicky dills are also delicious.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• ¼ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk or plain yogurt, thinned with water or milk
• 2 tbsp pickled jalapeno brine
• 1 large egg
• ¼ cup butter, melted
• 2 tbsp canola or other vegetable oil
• ⅓ cup (approximately) pickled jalapenos, drained and chopped

Method

Preheat your oven to 350˚F. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together the buttermilk and jalapeno brine; let it sit for two minutes, then whisk in the egg, butter and oil.

Add the wet mixture to the dry ingredients and stir just until combined, then stir in the jalapenos. Pour into a greased or parchment-lined 8- or 9-inch round or square baking dish, pie plate or skillet and bake for about 25 minutes, or until deep golden and springy to the touch.