Delicious and fluffy jalapeno corn bread made with Hart Ranch Seasoning.

Hart Ranch Jalapeno Corn Bread
Momma HartShare
Hart Ranch Jalapeño Corn Bread
Rated 5.0 stars by 1 users
Category
Sides
Cuisine
Southern
Author:
Momma Hart
Servings
8-10
Prep Time
10 minutes
Cook Time
35 minutes
Rainy days on the Hart Ranch were meant for stomping in potholes, watching the rivers rise and jumping on the trampoline. Regardless of the activity, we would feel cooped up if kept inside too long, so we found things to keep us busy outside even in the rain. I remember a time where my brother and I were catching turtles on the river during a pretty nasty rain storm. My brother was usually pretty mean to me but there were the occasional times where if something fun was distracting us, he was really fun to be around. It didn't happen often, but I do have some great memories from when it did. My brother had zero fear of anything. I was getting nervous as the rain is pounding, the river is flowing fast and there is lightning in the distance. I was ready to call it a day, but Chico was dead set on catching this red eared slider he had been chasing. Next thing you know, he slips right into the river and as he's floating down you can hear him laughing from a mile away. I, of course, panic and not knowing what to do just start running along side the riverbank, tears streaming down my face. There's never even a thought that I should run home and grab Momma Hart. Luckily, Chico managed to reach out and grab a tree branch right in time to pull himself back onto the riverbank. Both of us, sopping wet, went back home to warm up. He didn't catch that red eared slider that day, but he did catch a bit of that Hart Ranch magic that somehow allowed us to survive a childhood of mischief, discovery and little supervision. This corn bread always reminds me of rainy days on the Hart Ranch as there's nothing like heating up your soul with a piece of warm, fluffy corn bread straight from the oven.
Ingredients
Dry Ingredients
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1 Cup All-Purpose Flour
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1 Cup Cornmeal
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½ Teaspoon Baking Soda
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1 ½ Teaspoon Baking Powder
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½ Teaspoon Hart Ranch Seasoning
Wet Ingredients
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1 Stick Butter, melted and cooled
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1 Cup Buttermilk
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½ Cup Sugar plus 2 Tablespoons
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1 Large Egg
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1 Can Cream Style Corn (14.75oz)
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2 Jalapeno Peppers, seeded and diced
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½ Teaspoon Vanilla Extract
Directions
Preheat oven to 350 degrees F. Grease cast iron skillet with butter and set aside.
In a mixing bowl, whisk together the dry ingredients: all-purpose flour, cornmeal, baking powder, baking soda and Hart Ranch Seasoning. Set aside.
In a separate bowl, mix together the dry ingredients: buttermilk, eggs, melted butter, vanilla extract, sugar, cream style corn, and jalapeno peppers.
Add the wet ingredients to the dry ingredients and stir until combined. Do not over mix.
Pour the mixture into the greased cast iron skillet and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly. Best served warm Enjoy!
Recipe Note
1. You can use an 8x8 pan as a substitute for a cast iron skillet.
2. You can leave the jalapenos out if you don't like a little heat or substitute for a milder pepper.
3. This is an excellent pair with Momma Hart's Red Beans and Sausage.