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picture of cornbread in a skillet
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Spelt Jalapeño Cornbread (less sugar)

Prep Time10 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: American

Ingredients

  • 115g cornmeal
  • 75g spelt flour (see notes)
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 100ml milk
  • 100g Greek yoghurt (or sour cream)
  • 1 egg
  • 20g butter (melted)
  • 1 tablespoon vegetable oil
  • 40g pickled or fresh jalapeños
  • cheese (to sprinkle) - optional
  • 15g butter (for the pan)

Instructions

  • Pre-heat the oven to 200°C.
  • Mix together the dry ingredients.
  • In a separate bowl, whisk together the egg and other wet ingredients, along with the jalapeños, then stir into the dry ingredients.
  • Melt the 15g butter in a skillet (mine is 24cm). Swirl so that the butter reaches the sides, too. Pour out the batter into the skillet, smoothing to make the top fairly flat.
  • Sprinkle some cheese over the top, and bake for around 20 minutes, until golden. An inserted skewer will come out clean when ready. Serve warm. Enjoy!

Notes

  1. Spelt flour can be substituted with regular flour.
  2. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.