Ready in 1 hour
Sweet & Spicy - great with your fav Mexican dish
1. Preheat oven to 350.
Butter 13x9x2 in metal baking pan.
Whisk flour, cornmeal, sugar, salt, baking powder, & baking soda in a large bowl to blend
Stir in green onions & jalapeno.
Whisk buttermilk & eggs in medium bowl to blend, then whisk in melted butter.
2. Add buttermilk mixture to dry ingredients & stir just until blended ( do not overmix).
Transfer batter t prepaared pan.
Bake cornbread until lightly browned on top & tester comes out clean.
Cool completely in pan.
Cornbread can be prepared 1 day ahead. Store at room temperature.
Grandmajunebug 2y agoEasy. Tastes good. I think adding cheese would make it even better. Think I'll try adding those olives next time!
Cuz99 4y agoYum! Added some cheese & creamed corn. Made this as muffins. Came out perfect!
Kaddish 5y agoI added diced olives and shredded Cheddar cheese to this recipe. Fabulous!!
Tonya1031 7y ago[I posted this recipe.]