Update my dinner status, I'm making this tonight.
11 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Preheat oven to 350.
Butter 13x9x2 in metal baking pan.
Whisk flour, cornmeal, sugar, salt, baking powder, & baking soda in a large bowl to blend
Stir in green onions & jalapeno.
Whisk buttermilk & eggs in medium bowl to blend, then whisk in melted butter.
2. Add buttermilk mixture to dry ingredients & stir just until blended ( do not overmix).
Transfer batter t prepaared pan.
Bake cornbread until lightly browned on top & tester comes out clean.
Cool completely in pan.
Cornbread can be prepared 1 day ahead. Store at room temperature.
