OVEN 325°F 30 min
⅔ cup (80 g) all-purpose flour
½ cup (70 g) cornmeal
⅜ cup (80 g) sugar
1 tablespoon (13 g) baking powder
1 teaspoon kosher salt
1 jalapeño pepper, seeded, finely chopped
2 large eggs, beaten
½ cup (110 ml) milk
¼ cup (60 ml) buttermilk
3 tablespoons (42 g) vegetable oil
2½ tablespoons (38 g) unsalted butter, melted
1 drop vanilla extract
In a large bowl, combine Dry Ingredients and chopped jalapeño. In a separate bowl, whisk together Wet Ingredients and add to dry ingredients. Stir just until blended (do not over mix).
Lay parchment paper and pour the batter into the pot and smooth the surface.
Preheat oven to 325°F and bake uncovered for 30 minutes until lightly brown on top or until toothpick comes out clean.
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