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Upside Down Jalapeno Cornbread
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Upside-Down Jalapeño Cornbread

This Upside-Down Jalapeño Cornbread is easy to put together and the result is a beautiful, decadent dish that you'll want to show off this summer. 

Ingredients
  • 1 cup cornmeal
  • 1 cup flour
  • 4 tsp baking powder
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1 egg
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup green onions diced
  • 1 7 oz can LA MORENA® Whole Jalapeños sliced
  • 1 Red Bell Pepper sliced
Instructions

  1. Pre-heat oven to 350°F

  2. Sauté bell pepper in 1 tsp of olive oil until soft

  3. Combine cornmeal, flour, baking powder, sugar, and salt in a bowl




  4. Add buttermilk, melted butter, and egg to dry ingredients and stir to combine (do not over-mix)

  5. Stir in cheese, diced green onions and 2/3 of sliced jalapeños

  6. Prepare cast iron skillet with butter or cooking spray

  7. Layer sliced bell peppers and jalapeños on bottom of skillet

  8. Pour batter over bell peppers and jalapeños

  9. Bake 30 to 35 minutes or until golden brown and a toothpick inserted into the center of the cornbread comes out clean

  10. Run knife around edge of cornbread 

  11. Allow cornbread to cool 10 minutes

  12. Place plate over skillet, and carefully flip over. Cut into wedges and serve immediately.