Buttermilk Jalapeno Cornbread

By John Mitzewich

Buttermilk Jalapeno Cornbread

Photo © John Mitzewich

This great buttermilk jalapeno cornbread recipe has just the right balance between heat and sweet. Also, this cornbread has no baking powder, which gives many cornbread recipes an aftertaste.

If you don't like jalapenos, feel free to leave them out and this moist, easy cornbread recipe will still come out wonderfully.

Makes 9 Squares of Buttermilk Jalapeno Cornbread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

• 1/2 cup butter, melted
• 2/3 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup diced jalapeno pepper

Preparation:

Preheat oven to 375 degrees F.

1. In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix. 
2. Pour batter into a greased 8-inch square pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.

Serve warm with honey lime butter