Buttermilk Jalapeno Cornbread

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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Stacy B. photo by Stacy B.
photo by Derf2440 photo by Derf2440
photo by limeandspoontt photo by limeandspoontt
Ready In:
35mins
Ingredients:
8
Serves:
8-9
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ingredients

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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

  1. How much canned jalapeños?
     
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Reviews

  1. 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!
     
  2. Great 'simple' cornbread, just perfect for soup or beans. Very good recipe, quick and easy! Thanks for posting it.
     
  3. This recipe turned out great! I just love corn bread w/ maple syrup and milk and a big bowl of chili!:o)
     
  4. 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!!!
     
  5. 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

  1. 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).
     
  2. 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!
     
  3. 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!
     
  4. 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.
     
  5. 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!!
     

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