Hominy-Jalapeno Cornbread
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
65
Sourness
30
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Yellow Cornmeal1 cup
All-Purpose Flour2 tbsps
Sugar1 tsp
Baking Powder1 tsp
Baking Soda1
Egg1 cup
Milk1 cup
Sour Cream2 tbsps
Unsalted Butter (melted)1 cup
Hominy (canned, drained)1 cup
Walnut (chopped)Directions:
1
Preheat the oven to 400 degrees F
2
Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray
3
Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl
4
In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined
5
Fold in the hominy, pickled peppers, walnuts and jalapeno
6
Pour the batter into the prepared dish or skillet
7
Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes
8
Let cool 15 minutes in the dish, then loosen the edges and slice