Total Time
35mins
Prep 15 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Grease a 9-inch square baking pan with butter.
  3. In a large bowl, stir together dry ingredients with a wire whisk or fork.
  4. In a medium bowl, whisk together eggs, buttermilk, butter and jalapeno chile.
  5. Add to cornmeal mixture and stir until just blended.
  6. Pour into pan and bake 20 minutes or until edges are golden and a toothpick inserted into the center comes out clean.
Most Helpful

4 5

This recipe is very good! The cornbread rises well and has good texture although I would hope for it to be more fluffy. The jalapeno flavor is mild so for those loving pepper flavor, they should increase the amount. Thank you.

4 5

terrific recipe - I doubled this for a work function, and received good comments. the buttermilk provides a nice texture - but i too found the amount of jalapenos too low. I had no fresh peppers, so i added 1 (4 oz) can of jalapenos and 1 (4 oz) can of regular chopped green chilis into a food processor, then into the recipe. The result was aromatic and fluffy - very nice!

4 5

Pretty tasty, but a little bit dry. I couldn't really taste the jalapeno.