A flavorful twist on classic cornbread, featuring a hint of spice and a moist texture.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a perfect crust.
In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
In another bowl, whisk together the egg, buttermilk, and melted shortening.
Ensure the shortening is not too hot to avoid cooking the egg.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Overmixing can make the bread dense, so mix gently.
Fold in the chopped jalapeño.
Distribute the jalapeño evenly for consistent flavor.
Pour the batter into a greased 9x9 inch baking pan.
Use a spatula to spread the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Check the bread a few minutes early to avoid overbaking.
Let the cornbread cool slightly before serving.
Cooling helps the bread set and makes slicing easier.
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