Prep Time
11 Mins
Cook Time
25 Mins
Yield
12 servings (serving size: 1 wedge)

If you want a little less heat in your corn bread, simply decrease the amount of pickled jalapeño peppers or use 2 tablespoons of fresh jalapeño peppers instead.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.

Step 3

While pan heats in oven, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 3 ingredients. Combine eggs and buttermilk, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in jalapeño peppers and cheese. Pour batter into preheated pan.

Step 4

Bake at 425° for 20 to 23 minutes or until golden. Cut into 12 wedges.

Oxmoor House Healthy Eating Collection

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