My grandma can’t say jalapeño. Really. She really can’t say it at all. Not even close. Not one bit.
She pronounces it all-sorts-of-wrong, by adding a hard ‘j’ sound and finishing the word with what sounds like ‘pinot’ as in ‘pinot grigio.’
‘jjjjalalalala – pieno’
… she tries and tries. And we all laugh and laugh.
My grandmother has many talents, pronouncing ‘jalapeño’ just isn’t one of them.
I imagine if you struggle with the pronunciation of jalapeño in the same way my grandmother does, it would be easiest just to avoid making foods that contain the aforementioned ingredient.
Do me a favor this once. Don’t go avoiding recipes with easily mispronounced ingredients – certainly, not when it’s a delicious cornbread full of cheese and (dare I say it) jalapeños. Take the risk.
Grandma, you say ‘holler-pie-no.”
I say, “delish.”
1 1/2C yellow cornmeal (or white)
1C AP flour
1 1/2tsp baking powder
1/2tsp baking soda
1 stick butter, melted
1C buttermilk (or 1C milk + 1T lemon juice)
1 1/2C grated sharp cheddar
1/3C pickled jalapeños, drained and chopped
Preheat oven to 400. Butter a 9inch square pan (or spritz with no-stick spray).
In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda.
In a different bowl, combine butter, buttermilk, and eggs.
Add wet ingredients to dry ingredients – do not over mix.
Stir in 1 1/4C cheddar and jalapeños.
Pour batter into square pan. Top with remaining cheese.
Bake for 25-30 minutes, until a toothpick comes out clean.
Allow to cool before serving. Or don’t, but don’t sue me if you burn your tongue and/or fingers.