Jalapeno Cornbread
This Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter. A perfect southern comfort food for the cooler weather.
Servings: 8
Ingredients
- 1 stick Butter
- 1 1/2 cup Buttermilk or 1 1/2 cup Milk + 1 tsp lemon juice
- 2 Eggs
- 1/2 cup Sugar
- 1/2 tsp Salt
- 2 Jalapeno Peppers
- 1 cup Yellow Cornmeal
- 1 cup Flour
- 1 1/2 tsp Baking Soda
Instructions
- Slice jalapenos lengthwise and remove seeds.
- Slice into smaller pieces and set aside.
- Preheat oven to 400.
- Grease inside of 8x8" pan with stick of butter.
- Melt stick of butter in microwave.
- If you are using milk instead of buttermilk, add milk and lemon juice to large bowl and allow to sit for 5 minutes.
- Combine buttermilk (or milk mixture), eggs, sugar and salt to bowl.
- Whisk until blended.
- Add melted butter into liquid in bowl.
- Whisk butter into milk mixture.
- Whisk in cornmeal, flour and baking soda until just combined.
- Fold jalapenos into batter.
- Pour batter into prepared pan.
- Bake at 400 for 25 minutes until top is golden brown.
Nutrition
Calories: 227kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 446mg | Potassium: 165mg | Fiber: 2g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg