Buttermilk Jalapeño Cornbread
This easy buttermilk jalapeño cornbread has just the right balance of heat and sweet and doesn't have baking powder, which can leave an aftertaste.
- Preparation:
- Cooking:
- Total:
- Serves: 9 persons
Ingredients
- ½cup butter (melted)
- ⅔cup sugar
- 2large eggs
- 1cup buttermilk
- ½teaspoon baking soda
- 1cup all-purpose flour
- 1cup yellow cornmeal
- ¼cup jalapeño pepper (diced)
- ½teaspoon salt
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 375 F. Grease an 8-inch-square pan or baking dish.Step 3
In a large mixing bowl, whisk together the melted butter and sugar.Step 4
Add the eggs and whisk until combined.Step 5
Add the buttermilk and baking soda, and whisk to combine.Step 6
Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.Step 7
Pour the batter into the prepared pan.Step 8
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.Step 9
Let cool for at least 15 minutes before cutting into squares. Serve warm.