Buttermilk Cornbread With Jalapeno Peppers and Corn

By Diana Rattray

* southernfood.about.com

Jalapeno Cornbread

Diana Rattray

If you don't like sweet cornbread, cut back on the sugar in this recipe. I used canned drained chopped jalapeños for this recipe, but you can use finely chopped fresh jalapeño peppers as well, or choose a milder chile pepper.

Ingredients:

• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 scant teaspoon salt
• 3 to 4 tablespoons sugar
• 1/4 to 1/2 cup chopped jalapeno peppers
• 1 cup canned corn kernels, drained, optional
• 1 cup (4 ounces) finely shredded Mexican blend cheeses or Cheddar cheese
• 1 1/4 cups buttermilk
• 2 large eggs
• 6 tablespoons melted butter

Preparation:

Grease and flour a 9-inch square baking pan. Heat oven to 400°.

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, corn kernels, and cheese.

In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened. Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until lightly browned and firm.