Preheat the oven to 400° and lightly grease an 8” iron skillet or cake pan
In a large mixing bowl whisk together the dry ingredients. Stir in the wet ingredients and the minced jalapeño until just combined.
Pour the batter into the skillet or cake pan and make sure that it’s evenly distributed.
Bake for 25 minutes or until a wooden toothpick comes out clean when inserted in the center of the cornbread. The crust should be a nice golden brown and there should be a few cracks on top.
Let cool before slicing.
Enjoy!
Notes
Store in an airtight container for up to 3 days.Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator. Nutrition Disclaimer