Jalapeño 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 jalapeño 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.

Jalapeño Cornbread Wedges

Recipe by Lisa Turner Cuisine: Mexican Published on November 27, 2007 Sweet, moist cornbread with a little kick from a fresh jalapeño — a simple and wonderful side for a Mexican or southwest American themed meal Print this recipe Ingredients: 6 tablespoons unsalted butter 1 cup yellow cornmeal 1 cup unbleached white flour 1/3 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon sea salt 1 cup buttermilk 1 large egg 1 jalapeño, seeded and minced Instructions: Preheat an oven to 375° and lightly grease a 9-inch glass pie plate. Melt the butter in a small saucepan and set aside to cool 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 jalapeño. Stir with a rubber spatula until just combined. Transfer the batter to the pie plate and spread evenly. Bake for 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. Makes 8 side servings