Buttermilk Jalapeño Cornbread

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



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat the oven to 375 F. Grease an 8-inch-square pan or baking dish.
  3. Step 3

    In a large mixing bowl, whisk together the melted butter and sugar.
  4. Step 4

    Add the eggs and whisk until combined.
  5. Step 5

    Add the buttermilk and baking soda, and whisk to combine.
  6. Step 6

    Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.
  7. Step 7

    Pour the batter into the prepared pan.
  8. Step 8

    Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Step 9

    Let cool for at least 15 minutes before cutting into squares. Serve warm.