Jalapeno Sourdough Cornbread

This past week, I had put on a simple meal of beans and cornbread.  My husband loves jalapenos and so I decided to try adding them to my cornbread.  Then, I got inspired, and thought I would make Jalapeno Sourdough Cornbread, and what a delight it turned out to be!

 

I just love the smell of fresh sourdough - so burpy, yeasty, and happy!

Gathered my utensils and ingredients...

And whisked them all together in a large 4-cup measuring glass.

And then it was time to add the jalapenos!

Because the cornbread recipe called for baking powder, you could visibly see the cornbread beginning to rise in the pan!

After 20 minutes in the oven... out came the lovely browned cornbread...

And the texture was soft, moist, and the jalapenos added just the right amount of "spunk" to them!

Digging our forks right in...

Beans and Jalapeno Sourdough Cornbread .... life just doesn't get much happier than this simple jazzed up meal!

Here is the altered recipe that I used... keeping in mind that I omitted the flour from the original recipe, and used sourdough to replace the flour amount.

Jalapeno Sourdough Cornbread

1-1/4 cups sourdough (or flour)

3/4 cup cornmeal

1/4 cup sugar

2 tsp baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup melted coconut oil (or vegetable oil)

1 egg, beaten

Pickled jalapenos to taste, about 6-8 slices

Heat oven to 400.  Grease 9" iron skillet with a dab of coconut oil.  In a large measuring glass or bowl, add beaten egg, then add sourdough, milk, and coconut oil. Then add cornmeal, sugar, salt, and baking powder, stirring just until ingredients are moistened. Pour quickly into prepared iron skillet.  (Mixture begins to rise because the baking powder and sourdough are activated).  Lay your jalapeno slices on top of the cornmeal, and place into oven.  Bake 20-25 minutes or until light golden brown.  Serve warm, preferably with a large bowl of beans :)