Buttermilk Cornbread With Jalapeno Peppers and Corn

Ready in 45 minutes
3 review(s) averaging 3.7. 100% would make again

Top-ranked recipe named "Buttermilk Cornbread With Jalapeno Peppers and Corn"

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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.

"Easy 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."

- breezyf

Ingredients

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1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon salt
3 to 4 tablespoons sugar
1/4 to 1/2 cup chopped jalapeno peppers
1 cup canned corn kernels; drained, optional
1 cup ; (4 ounces) finely shredded Mexican blend cheeses or Cheddar chee
1 1/4 cups buttermilk
2 large Eggs
6 tablespoons melted butter

Original recipe makes 12 Servings

 

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.

Credits

Added on Award Medal
Verified by MrsAmy86
Calories Per Serving: 395 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Cornbread turned out dry and not sweet enough for our taste.
donaldmeyer 7 months ago
Easy 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.
breezyf 7 months ago
Velveeta and a little oil to the rescue...otherwise an overall great recipe.
ladytchef 2 years ago
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