Buttermilk Cornbread With Jalapeno Peppers and Corn
If you don't like sweet cornbread, cut back on the sugar in this recipe. I used canned drained chopped jalape�os for this recipe, but you can use finely chopped fresh jalape�o peppers as well, or choose a milder chile pepper."Velveeta and a little oil to the rescue...otherwise an overall great recipe. " - ladytchef
Yield: Ready in 45 minutes
8 people trying soon
|1 1/2 cupsyellow cornmeal|
|1 1/2 cupsall-purpose flour|
|3 teaspoonsbaking powder|
|1/2 teaspoonbaking soda|
|1 scant teaspoon salt|
|3 to 4 tablespoons sugar|
|1/4 to 1/2 cup chopped jalapeno peppers|
|1 cupcanned corn kernels; drained, optional|
|1 cup; (4 ounces) finely shredded Mexican blend cheeses or Cheddar chee|
|1 1/4 cupsbuttermilk|
|6 tablespoonsmelted butter|
Buttermilk Cornbread With Jalapeno Peppers and Corn Preparation
Grease and flour a 9-inch square baking pan. Heat oven to 400?.
In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, corn kernels, and cheese.
In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened. Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until lightly browned and firm.
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Buttermilk Cornbread With Jalapeno Peppers and Corn Reviews
Velveeta and a little oil to the rescue...otherwise an overall great recipe.
1 years, 3 months, 3 days, 2 hours, 20 minutes ago