Sweet, moist and tender, this skillet jalapeño cornbread is an award winner. Say goodbye to all the dry cornbread recipes you tried before and welcome this one that looks and tastes (almost) like a cake!
* To make the buttermilk, pour one tablespoon of white vinegar or fresh lemon juice in a measuring cup, and fill with whole milk until you reach the 1 cup level. Stir and let sit for 5-10 minutes before using it.
© 2024 Del's cooking twist
https://www.delscookingtwist.com/moist-skillet-jalapeno-cornbread/