Community Pick
Buttermilk Jalapeno Cornbread
photo by limeandspoontt
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8-9
ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1⁄4 cup sugar
- 4 teaspoons baking powder
- 3⁄4 teaspoon salt
- 2 eggs
- 1 cup milk or 1 cup buttermilk
- 1⁄4 cup cooking oil or 1/4 cup shortening, melted, cooled
directions
- Sift together flour, cornmeal, sugar, baking powder and salt.
- Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
- Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
- Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.
Reviews
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mmm mmm wonderful stuff !!! followed the recipe exactly and used buttermilk. I was making it for a bake sale and made it into muffins instead of a loaf, wow did they turn out great!! puffed way up and looked outstanding. also had to have a taste, so we had one with our pea soup supper , what a wonderful combination, great meal. I should add too that they sold very quickly at the sale, thanks!! I will be making these again for sure!!!
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I made these today with only a couple minor changes, and we all thought they were great. First I used 1/2 cup of sugar. Second I used melted butter in place of the oil. The final change I made was to make muffins, the batter made a dozen muffins and were done after 20 mins. Thanks for posting a great recipe.
see 139 more reviews
Tweaks
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Wonderful... Since my husbands by-pass surgery I must find recipes I can convert to heart healthy and this one is perfect. I followed measurements exactly substituting heart healty items such as Fat Free buttermilk, egg beaters and olive oil in place of the butter. The only thing I added that wasn't in the recipe was a packet of dry Butter Buds for butter flavor and then as suggested in the recipe a four ounce can of green chili's. My husband is a happy man!
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This is a really great simple recipe. I made mine wheat-free by using 1 cup barley flour instead of all-purpose flour, and instead of using all cornmeal I used 3/4 cup corn flour + 1/3 cup course cornmeal (polenta). Also made my own "buttermilk" by adding 1 TBl vinegar to the 1 cup of milk, and used extra virgin olive oil for the cooking oil. It turned out DELICIOUS!
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I made these today with only a couple minor changes, and we all thought they were great. First I used 1/2 cup of sugar. Second I used melted butter in place of the oil. The final change I made was to make muffins, the batter made a dozen muffins and were done after 20 mins. Thanks for posting a great recipe.
see 5 more tweaks