- 1 cup yellow cornmeal
- 1 cup sifted all purpose four
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/3 cup sour cream
- 1/4 cup melted butter
- 2 tablespoons minced jalapenos or serranos
Preheat oven to 425 degrees F.
Butter a cast iron skillet or cornbread mold and place in oven to melt butter. In a medium sauce pan, warm butter just until melted, then add minced peppers to macerate, about 20 minutes. In a medium bowl, combine all dry ingredients. Add wet ingredients one by one to saucepan with melted butter and peppers, stir well. When all wet ingredients have been combined, add the dry ingredients. Stir well and add to pre-heated, pre-greased cast iron skillet or by spoonfuls to cornbread mold. Bake 10-14 minutes for muffins, 20-25 minutes for cast iron skillet, or until toothpick inserted comes out clean and bread is almost browning on top. Remove from oven and cool for a minute before removing. Serve warm.
