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.
Questions & Replies
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Reviews
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Great recipe! I think that the amount of baking powder in this recipe really makes a difference! I used No Salt Added canned corn with mine, and it was great! -
Great 'simple' cornbread, just perfect for soup or beans. Very good recipe, quick and easy! Thanks for posting it. -
This recipe turned out great! I just love corn bread w/ maple syrup and milk and a big bowl of chili!:o) -
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.
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Tweaks
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This is a very good cornbread recipe. I think it's the buttermilk that makes this dish. I like my cornbread sweeter so instead of 1/4 cup sugar I used 1/2 cup honey. I also reduced salt to 1/2 tsp (I might keep it at 3/4 tsp next time).
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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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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.
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This was fantastic! I used butter instead of oil and made it in my cast iron skillet and it turned out perfectly. I prefer this type of cornbread to serve with chili or soups over the sweet, cakey type - which is not always easy to find. Thanks for the recipe!! -
I made this tonight and the hubby & I weren't crazy about it. The 7 year old liked it, though. It did raise up and brown nicely. This is what I did differently: I added a tablespoon of vinegar to the milk as a buttermilk substitute. I used melted butter in place of the oil. Otherwise it was the same. It didn't have any flavor. We did detect an unwelcomed odor & taste which was possibly the baking powder.
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