Recipe courtesy of BostonSidewalks.com
Ingredients
  • 1 T vegetable oil
  • 1 c fine ground yellow corn meal (175g)
  • 1 c all purpose flour (145g) - See Note
  • Note - One cup of flour is normally 120 grams by weight. If you “scoop” the flour out of a container with a measuring cup, it compacts the flour and you will get more than if you fluff up the flour and spoon it into a measuring cup. The 145 g assumes you scoop the flour from the container. But you are always better to weigh it if you have a scale.
  • 2 t baking powder
  • 1/2 t baking soda
  • 1 t salt
  • 1 T sugar
  • 1/4 t chipotle pepper (or ancho or cayenne pepper) (optional)
  • 2 T pickled jalapeños, diced (or 1 whole fresh jalapeño, seeded & diced)
  • 1 4.25 oz can diced green chiles, drained
  • 1/2-3/4 c extra sharp yellow cheddar cheese, grated (about 2-3 oz or 45-65g)
  • 2 T butter, melted and cooled
  • 2 eggs
  • 1 c buttermilk (265g)
Make It Mine
  • For a breakfast treat, take a slice of cornbread and slice it again through the middle horizontally. Spread a little butter on it and grill it in a frying pan until it is golden brown. Serve it with some scrambled eggs for a very special and easy to make breakfast.