Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 2 cups stone-ground yellow cornmeal

  3. 1 tablespoon sugar

  4. 1 teaspoon baking soda

  5. 1 1/2 teaspoons salt

  6. 2 large eggs

  7. 2 cups low-fat buttermilk

  8. 1 medium pickled jalapeno chile, minced (about 2 tablespoons)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.

  2. Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.

  3. Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.

  4. Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.


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