Speedy Gonzalez Jalapeno Cornbread

Serves 6.

Ingredients:

4 tablespoons melted butter

2 cups yellow stone-ground cornmeal

4 teaspoons white granulated sugar (more or less depending on preference)

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2/3 cup boiling water

1 1/2 cups buttermilk

2 large eggs

2 green jalapenos, diced (remove seeds and vein if less heat is desired)

2 red jalapenos, diced (remove seeds and vein if less heat is desired)

Instructions:

Preheat oven to 450 degrees F. Put butter in cast-iron skillet or baking dish and place in oven.

Measure 2/3 cup cornmeal into a medium bowl. Pour boiling water into bowl, and stir. Whisk in buttermilk and eggs. In separate bowl, whisk remaining 1 1/3 cup cornmeal with the sugar, salt, baking powder, and baking soda. Stir dry ingredients into wet ingredients until moistened.

Remove heated skillet from oven. Pour hot melted butter from skillet into batter and stir to incorporate. Then pour batter into heated skillet. Bake until bread is golden brown, about 20 minutes. Remove from oven. Cool for 5 minutes and serve.