Jalapeño Cornbread (Magnolia Table)

Name: Jalapeño Cornbread (Magnolia Table)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 4 tablespoons (½ stick) unsalted butter, melted and cooled, plus softened butter for the skillet and for serving; 1 cup all-purpose flour, sifted; 1 cup fine stone-ground yellow cornmeal; 1 teaspoon kosher salt; ½ teaspoon garlic powder; 1 cup heavy cream; 2 large eggs; 1 cup drained canned white corn; ¼ cup chopped drained pickled jalapeños (optional); ¼ cup chopped drained roasted pimientos (optional)

7 steps

Prep:5minCook:50min

Updated at: Sun, 15 Oct 2023 22:21:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories395.1 kcal (20%)

Total Fat25.1 g (36%)

Carbs36 g (14%)

Sugars2.6 g (3%)

Protein8.1 g (16%)

Sodium412.5 mg (21%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 tablespoonsunsalted butter

melted and cooled, plus softened butter for the skillet and for serving

1 cupall-purpose flour

sifted

1 cupstone-ground yellow cornmeal

fine

1 teaspoonkosher salt

½ teaspoongarlic powder

1 cupwhite corn

¼ cuppickled jalapeños

chopped, drained, optional

¼ cuppickled pimento

chopped, drained, optional

Instructions

Step 1

1. Position a rack in the top third of the oven and preheat the oven to 375°F. Butter a 10-inch cast-iron skillet.

Step 2

2. In a large bowl, whisk together the flour, cornmeal, salt, and garlic powder.

Step 3

3. In a medium bowl, whisk together the melted butter, cream, and eggs.

Step 4

4. Add the liquid ingredients to the flour mixture along with the corn and the jalapeños (if using) and pimientos (if using). Stir until moistened but not overmixed; the batter will be thick.

Step 5

5. Scrape the batter into the prepared skillet and smooth the top. Bake until the top is lightly browned, the edges are browned, and a tester inserted in the center comes out clean, about 50 minutes.

Step 6

6. Slice the warm cornbread into 6 wedges and serve at once with pats of butter.

Step 7

7. Cornbread is best the day it is made. Wrap leftovers tightly in foil and store at room temperature for up to 3 days. Reheat by slicing and toasting or broiling.