Friday, December 13, 2013

Nicole's Pumpkin and Candied Jalapeno Cornbread Recipe...

This is the best cornbread I've ever eaten.  Nicole came up with it after having a few extra pumpkins at the house and no buttermilk. We hope you enjoy it as much as we have!

Nicole's Pumpkin and Candied Jalapeno Cornbread Recipe: 

Preheat oven to 350

1 cup of flour
3/4 cup of cornmeal
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 heaping cup of pumpkin (right from roasted whole pumpkin, not reduced/cooked down)
3 eggs
2 tbsp honey
4 tbsp melted butter
2-3 tbsp minced candied jalapenos (depending on how much heat tolerance you have)

Mix sifted dry ingredients together in one bowl.  

In another bowl, whisk together wet ingredients, including jalapenos.  

Gradually whisk dry ingredients into wet ingredients and pour into a 10" iron skillet.  Bake 20-25 minutes.

Honey Butter Glaze:

2 tbsp honey
2 tbsp butter softened
whisk together and apply to cooling cornbread

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