Ready in 45 minutes
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.
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.
donaldmeyer 2y agoCornbread turned out dry and not sweet enough for our taste.
breezyf 2y agoEasy and fast. I made it exactly as the recipe says, but next time I think I'll use creamed corn and add more sugar or extra buttermilk and sweet corn.
ladytchef 4y agoVelveeta and a little oil to the rescue...otherwise an overall great recipe.