Recipe information
The perfect warm up to your dinner. Jalapeño cornbread topped with butter and served hot in a cast iron skillet.
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General Ingredients
For Serving
Make the Jalapeño Cornbread Batter
1. Prepare the Mixing Bowl
In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir together until dry ingredients are well incorporated.
2. Add Wet Ingredients
To the dry mixture, add 1 cup of buttermilk, 2 large eggs, and 1/4 cup of melted unsalted butter. Mix until just combined, being careful not to overmix to avoid tough bread.
3. Fold in Jalapeños
Finely dice 1–2 fresh jalapeños (remove seeds for less heat) and fold them evenly into the batter.
Cook the Firebread
1. Prepare the Skillet
Place a cast iron skillet (8-10 inch) over medium heat and add a small amount of butter or oil to lightly coat the skillet. Let it heat until hot.
2. Bake the Cornbread
Pour the jalapeño cornbread batter into the hot skillet and spread evenly. Transfer the skillet to a preheated 400°F (200°C) oven and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Serve the Firebread
1. Add Butter & Serve
Remove the skillet from the oven and immediately top the hot cornbread with a few pats of butter. Let it melt over the top. Serve directly in the skillet for an authentic Montana Grille experience.