Buttermilk Cornbread With Jalapeno Peppers and Corn
Recipes » Bread » Quick Bread
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. " - ladytchefYield: Ready in 45 minutes
Cuisine: American-SouthMain Ingredient: Corn
100% would make again (reviews)
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Notes 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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Velveeta and a little oil to the rescue...otherwise an overall great recipe.
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