June 30, 2014

jalapeno cornbread

 I love cornbread and I am always looking for ways to make it even better.  This recipe is so good and moist thanks to the buttermilk.  It made a perfect addition to the black beans and rice that I made for dinner.  The flavor of the jalapenos infuses into the cornbread and gives it unbelievable taste. 

Servings 1 loaf
Total Time 45 minutes

  • 1 cup buttermilk (TIPS AND TRICKS: A substitute for buttermilk)
  • 1/4 cup olive oil or butter (1/2 stick), melted
  • 2 eggs
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 jalapeno peppers, seeded and finely diced


Preheat oven to 375 degrees F.

 Mix the buttermilk, butter, and eggs in a large bowl.

Mix the cornmeal, flour, baking powder, baking soda and salt in a small bowl.

Pour the dry ingredients into the wet, and then mix until well blended.

Mix in the jalapeno peppers.

Pour the mixture into a greased 9x5 inch loaf pan.

 Bake in a preheated 375F oven until a toothpick pushed in the center comes out clean, about 30-35 minutes.

shown served with black beans and rice and chili roasted sweet potatoes

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