Buttermilk Jalapeño Cornbread
A buttermilk jalapeño cornbread offers a perfect sweet and spicy balance, made without baking powder for a clean taste.
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Instructions
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Preheat the oven to 375 F and grease an 8-inch-square pan.
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In a large bowl, whisk together melted butter and sugar.
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Add eggs and whisk until combined.
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Add buttermilk and baking soda, then whisk to combine.
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Stir in flour, cornmeal, jalapeño peppers, and salt with a spatula until just blended, avoiding overmixing.
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Pour the batter into the prepared pan.
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Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool for at least 15 minutes before cutting into squares and serving warm.
Nutritional Info (per serving)
Calories:
275 kcal
Carbohydrate:
37 g
Cholesterol:
70 mg
Fiber:
1 g
Protein:
5 g
Saturated Fat:
7 g
Sodium:
341 mg
Sugar:
16 g
Fat:
12 g
Unsaturated Fat:
0 g