This Texas-style cornbread is also not as spicy as it might sound, but if the idea of jalapeño peppers doesn’t appeal to you, the recipe will still turn out delicious without them.
Pour the batter into a heat-safe bowl (I use a 7-cup glass bowl) and spread out evenly. Lay a paper towel over the top of the bowl (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and bowl with aluminum foil.