In The Kitchen: Baking a spicy jalapeño cornbread for Thanksgiving

TALLAHASSEE, Fla. (WCTV) - With Thanksgiving fast approaching, Keiser University’s Chef James Taylor joined our Lanetra Bennett and Madison Glaser in the kitchen to show them how to make a jalapeño cornbread.

If you want to make this at home, you can check out the recipe below.

Ingredients:

• 1 cup - All Purpose Flour
• 1 cup - Yellow Cornmeal
• 1/4 cup - Granulated Sugar
• 1 tsp - Sea Salt, Fine
• 3 1/2 tsp - Baking Powder
• 1 - Egg, Large
• 1 cup - Heavy Cream
• 1/4 cup - Grapeseed Oil
• 1 Tbsp - Butter, Unsalted (for greasing the skillet)
• 1/4 cup - Yellow Cornmeal (for dusting the skillet)

Directions:

1. Preheat Oven to 350 degrees Fahrenheit
2. In a medium bowl, combine dry ingredients (Flour, Cornmeal, Sugar, Salt, and Baking Powder), mix well, and set aside.
3. In a small bowl, combine the wet ingredients (Eggs, Heavy Cream, and Grapeseed Oil) and mix well.
4. Add the wet mixture to the dry mixture and mix till well combined, then set aside.
5. Take your butter and grease the inside bottom and sides of the skillet. Then sprinkle the cornmeal into the skillet, dusting the bottom and sides well.
6. Pour the cornbread mixture into the skillet and ensure it is evenly distributed.
7. Place in the preheated oven and bake until done (approximately 30 minutes).
8. Remove from the oven and allow the cornbread to cool in the skillet for 10 minutes before turning it out of the skillet and/or cutting.

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