Buttermilk Cornbread With Jalapeño Peppers and Corn

Name: Buttermilk Cornbread With Jalapeño Peppers and Corn
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 9 servings
Cuisine: Southern,Tex-Mex,American
Ingredients: 1 1/2 cups yellow cornmeal; 1 1/2 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3 to 4 tablespoons sugar, to taste; 1/4 to 1/2 cup finely chopped jalapeño peppers; 1 cup canned corn kernels, drained; 1 cup shredded Mexican cheese blend; 1 2/3 cups buttermilk; 2 large eggs; 6 tablespoons unsalted butter

A savory buttermilk cornbread recipe features a delightful blend of jalapeño peppers, shredded cheese, and sweet corn kernels.

⭐ 4.6 (39 reviews) Prep: 10 minCook: 23 minTotal: 33 minYields: 9 servings

Category Tags:

Bread

Cuisine Tags:

Southern Tex-Mex American

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Instructions

Preheat the oven to 400 F and grease and flour a 9-inch square baking pan.
In a bowl, combine cornmeal, flour, baking powder, soda, salt, sugar, chopped jalapeños, corn kernels, and shredded cheese; stir.
In a separate bowl, whisk buttermilk, eggs, and melted butter.
Add the wet ingredients to the dry mixture and stir until moistened.
Spread the batter into the prepared pan.
Bake for 20-25 minutes, or until firm and golden brown.

Nutritional Info (per serving)

Calories: 346 kcal

Carbohydrate: 44 g

Cholesterol: 77 mg

Fiber: 3 g

Protein: 11 g

Saturated Fat: 8 g

Sodium: 667 mg

Sugar: 9 g

Fat: 15 g

Unsaturated Fat: 0 g