Jalapeno Cornbread Wedges

In the interest of variety and spiciness, I prepared a different cornbread recipe than the one I usually make. I certainly wasn't disappointed with the result and it was very easy to prepare besides. I used a large jalapeno for the extra kick, but if you can't take the heat, use a small one instead. This cornbread makes for a nice light lunch or snack but could also be served with dinner. Makes one 9-inch pie, or 8 wedges.

Jalapeno Cornbread

6 tablespoons of butter, melted and slightly cooled
1 cup of cornmeal
1 cup of unbleached white flour
1/3 cup of sugar
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of buttermilk
1 large egg
1 jalapeno pepper, seeded and finely minced

Preheat the oven to 375 degrees. Lightly grease a 9-inch glass pie plate.

Melt the butter in a small saucepan and set aside to cook for a few minutes. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine the buttermilk and egg with a fork until just blended. Pour the buttermilk mixture and butter over the dry ingredients and add the jalapeno. Stir with a rubber spatula until just blended.

Transfer the batter to the pie plate and spread evenly. Bake for about 25 minutes or until a toothpick or cake tester comes out clean. Let cool on a wire rack for at least 15 minutes before serving. Can be served warm or at room temperature.