Spicy Pastrami and Jalapeno Cornbread

Ingredients

Cornmeal

1 cup

All-purpose flour

1 cup

Granulated sugar

1/4 cup

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Milk

1 cup

Eggs

2, large

Unsalted butter

1/4 cup, melted

Jalapenos

2, fresh, diced (seeds removed for less heat)

Pastrami

1 cup, chopped

Butter

for serving

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well to ensure an even distribution of the dry ingredients.
3. In a separate bowl, whisk together the milk, eggs, and melted butter until fully combined.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are perfectly fine.
5. Fold in the chopped pastrami and diced jalapenos, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan, using a spatula to smooth the top.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the pan for 10 minutes before slicing and serving. Serve warm with butter for an extra indulgence.