Buttermilk Jalapeno Cornbread Recipe

Fresh corn bread with jalapeno peppers
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  • 45 mins
  • Prep: 10 mins,
  • Cook: 35 mins
  • Yield: 9 squares (9 servings)
Ratings (10)

This quick bread has just the right balance between heat and sweet. And it has no baking powder, which can leave an aftertaste. If you don't like jalapenos, feel free to leave them out and this moist, cornbread will still come out wonderfully.
 

What You'll Need

  • 1/2 cup butter (melted)
  • 2/3 cup 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 jalapeno pepper (diced)

How to Make It

1. Preheat oven to 375°F.

2. 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.

3. 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.

4. Serve warm with honey lime butter.