2 ripe Florida Peaches<\/a>, peeled, pitted, and chopped<\/p>\n1\u00a0large jalape\u00f1o, seeded and diced (about 1\/2 cup)<\/p>\n
1 1\/2\u00a0Tbs\u00a0salted butter, divided<\/p>\n
1 1\/2\u00a0cups\u00a0stone-ground yellow cornmeal<\/p>\n
1\/4\u00a0cup\u00a0all-purpose flour<\/p>\n
1\u00a0tsp\u00a0baking powder<\/p>\n
1\u00a0tsp\u00a0baking soda<\/p>\n
1\u00a0tsp\u00a0kosher salt<\/p>\n
1 3\/4\u00a0cups\u00a02% milk<\/p>\n
1\u00a0Tbs\u00a0fresh lemon juice<\/p>\n
2\u00a0large eggs<\/p>\n
Directions<\/h3>\n
Preheat oven to 425\u00b0F. Heat a 10-inch cast-iron skillet over medium heat and add 1\/2 tablespoon of the butter. Add peaches and jalape\u00f1os and cook for about three minutes while stirring until the jalape\u00f1os are tender and peaches begin to caramelize. Remove from heat and set aside.<\/p>\n
In a mixing bowl add cornmeal, flour, baking powder, baking soda and salt and stir well to combine. In a separate small bowl combine the milk, lemon juice, and eggs and whisk together.\u00a0Add the milk mixture to the cornmeal and flour in the larger mixing bowl and stir together. The batter will be thin, and some lumps are ok. Stir in the cooked peaches and jalapenos.<\/p>\n
Using the same skillet, place the now empty pan into the preheated oven for 5 minutes to heat. Using heavy-duty, heat-proof oven gloves carefully remove the hot skillet from oven. Use caution because all parts of the skillet, including the handle will be very hot. Add 1 tablespoon of butter to the skillet and allow it to fully melt. Pour the batter into skillet then bake for 18 to 20 minutes, until the top is golden brown and the center is cooked thoroughly.<\/p>\n
Remove from oven, allow to cool for about 7 minutes, then slice and serve hot with butter.<\/p>\n
Tips<\/h3>\n
Leave in the jalape\u00f1o seeds for extra spice.<\/p>\n
This batter can also be used to make Florida Peach Jalape\u00f1o Cornbread Muffins.<\/p>\n
Store for up to a week by wrapping cooked and cut slices in plastic wrap and refrigerating in an airtight plastic container with tight-fitting lid.<\/p>\n","protected":false},"author":1,"featured_media":5530,"menu_order":0,"template":"","tags":[192],"cuisine-recipe-category":[48],"cuisine-recipe-course":[35],"cuisine-recipe-cuisine":[],"class_list":["post-5529","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-sweet-petit-peaches","cuisine-recipe-category-breads-and-pastries","cuisine-recipe-course-side"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe\/5529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/media\/5530"}],"wp:attachment":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/media?parent=5529"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/tags?post=5529"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=5529"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=5529"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=5529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}