Jalapeno Buttermilk Cornbread
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 cups yellow cornmeal
- 1⁄2 cup flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon honey
- 2 eggs, lightly beaten
- 1 1⁄2 cups buttermilk
- 1⁄3 cup frozen whole kernel corn, thawed and drained (optional)
- 3 tablespoons chopped jalapeno peppers
directions
- Coat an 8x8 baking pan with cooking spray; place it in a 400* oven.
- Combine all ingredients.
- Beat hard for 30 seconds with a spoon.
- Pour into hot pan.
- Reduce oven to 375* and bake for 20 minutes, or until pick comes out clean.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!