Almond Jalapeño Cornbread

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INGREDIENTS

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 cup buttermilk, room temperature

• 2 large eggs, room temperature

• ¼ cup unsalted butter, melted (plus extra for the skillet)

• 1 jalapeño, finely diced (seeds removed)

• ½ cup sliced almonds (plus extra for sprinkling on top)

INSTRUCTIONS

1. Preheat your oven to 400°F. Place a 10-inch cast iron skillet inside the oven to heat.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk the buttermilk and eggs together. Slowly whisk in the melted butter until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.

5. Stir in the diced jalapeños and sliced almonds.

6. Remove the hot skillet from the oven. Add a small pat of butter and swirl to coat the bottom and sides.

7. Pour the batter into the hot skillet and spread it evenly. Sprinkle a few extra sliced almonds over the top.

8. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

9. Let the cornbread cool for 5–10 minutes in the skillet before slicing and serving. Serve warm with a drizzle of honey or a pat of butter!