Grandma’s Jalapeño Cornbread is a tasty blend of sweet cornbread and jalapeno peppers. This recipe was handed down through three generations.
Great Grandma Rose, as she was called, I don’t know why it was not her real name, lived her entire life in the Southeast New Mexico and West Texas area. When we would visit as kids, she would give us Chili con Carne with Jalapeno Cornbread. During our meal, she would tell us stories of Billy the Kid and how he did not die in Fort Sumner, NM that faithful night of July 14, 1881.
She claimed to be related to Billy the Kid, and that night in Fort Sumner, Sheriff Pat Garrett told Billy to get on his horse and ride to Mexico City and a job would be waiting for him. So Billy rode south to a farm just outside Mexico City and worked as a farmhand for 5 years. She claimed he returned to Lincoln, New Mexico where he lived under the name Michael Bell on a small farm he owned until his death in 1946.
My Grandma Rose was not the only person to make this claim. I think there have been quite a few different stories of his survival. Like many famous people rumors, whispers, and innuendos persist. I will ask my neighbor Elves Pressly, he works at the local car wash, oops I was not supposed to tell anyone.
Now I don’t know if any of that was true but she told us these stories in the late 1960s, so when the movie Young Guns came out in 1980 it made the hairs on the back of my neck stand up and the ghost of Grandma Rose appeared in my mind saying “I told you so”.
However, what I can tell you is that Grandma’s Jalapeño Cornbread is to die for. Get it while it’s hot!
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- 1 cup cornmeal
- ¾ cup all-purpose flour
- 1 tbsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 6 tbsp butter
- 1½ cups buttermilk
- 2 large eggs
- ½ cup Jalapeño chopped
- Preheat the oven to 425ºF. While the oven is heating, grease an 8-inch baking pan with butter or cooking spray.
- Add the cornmeal to the bowl along with the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix all of these ingredients together so that the texture is even and smooth throughout.
- Crack two large eggs into a medium bowl. Use a fork to beat them until they are smooth. Add the buttermilk to the eggs. In a separate container, melt six tablespoons of butter. When the butter is melted, add it to the egg and buttermilk mixture and whisk all of these ingredients together.
- Combine the Jalapeño, wet, and dry ingredients. Fold the ingredients together until there are no more dry spots. In particular, make sure there are no pockets of cornmeal left at the bottom of the mixture.
- Pour the mixture into your baking pan. PLace a few Jalapeño slices on top for decoration. Place the pan into the heated oven and cook for 15 to 20 minutes. The cornbread will be ready when the top becomes a crisp golden-brown. To make sure that the center is cooked all the way through, insert a toothpick into the center of the cornbread. If it comes out clean (no batter clings to it), your cornbread is done.
- Let rest before cutting:
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