Warm, classic cornbread spiked with the spicy heat of Frank's RedHot® Nashville Hot Seasoning, and both fresh and pickled jalapenos.
Ingredients
- 2 cups cornmeal
- 2 cups flour, all-purpose
- 1 1/3 cups sugar
- 1 tablespoon Nashville Hot Seasoning
- 1 teaspoon baking soda
- 1 cup unsalted butter, melted
- 4 each large eggs
- 2 cups sour cream
- 2 tablespoons fresh jalapeno peppers, diced
- 12 each pickled jalapeno peppers, sliced
Nutrition Information
(per serving)
Warm, classic cornbread spiked with the spicy heat of Frank's RedHot® Nashville Hot Seasoning, and both fresh and pickled jalapenos.
Key products
Instructions
- Set oven to 350°F. In a bowl, combine cornmeal, flour, sugar, Frank's RedHot® Nashville Hot Seasoning and baking soda.
- In a separate bowl combine eggs and sour cream.
- In bowl of stand mixer fitted with paddle, mix dry ingredients with wet ingredients. Add diced jalapenos. Mix until well blended.
- Grease 13x9-inch baking pan. Pour batter in pan, leveling with a spatula.
- Top cornbread batter evenly with sliced jalapenos.
- Bake 35 to 40 minutes or until toothpick inserted in the center of the cornbread comes out clean.
