Buttermilk Cornbread With Jalapeno Peppers and Corn

3 reviews, 3.7 star(s). 100% would make again

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.


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



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.

Verified by MrsAmy86
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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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Cornbread turned out dry and not sweet enough for our taste.
donaldmeyer 2y 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 2y ago

Velveeta and a little oil to the rescue...otherwise an overall great recipe.
ladytchef 4y ago

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