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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. " - ladytchef

Yield: Ready in 45 minutes

Cuisine: American-SouthMain Ingredient: Corn

(4, 1) 100% would make again (reviews)

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Original recipe makes
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
2 largeEggs
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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Calories Per Serving: 3046
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Buttermilk Cornbread With Jalapeno Peppers and Corn Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
Velveeta and a little oil to the rescue...otherwise an overall great recipe.
1 years, 3 months, 3 days, 2 hours, 20 minutes ago

Tags

  1. Bread
  2. Bake
  3. Summer

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