Best 2 Buttermilk Jalapeno Cornbread Recipes

Buttermilk Jalapeno Cornbread is a delectable treat for those who enjoy a blend of sweet, savory, and spicy flavors. This mouthwatering cornbread is a delightful accompaniment to various meals and can be enjoyed on any occasion. Whether you're a seasoned cook looking to spice up your culinary skills or a novice in the kitchen seeking a delectable recipe, this article will guide you through the process of creating the perfect Buttermilk Jalapeno Cornbread. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you asking for more!

Check out the recipes below so you can choose the best recipe for yourself!

JALAPENO BUTTERMILK CORNBREAD

Jalapeno Buttermilk Cornbread image

If you're from the South, you have to have a good cornbread recipe. Here's a lightened-up version of my mom's traditional cornbread that tastes just as delicious. -Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup self-rising flour
1 cup yellow cornmeal
1 cup buttermilk
1/4 cup egg substitute
3 tablespoon canola oil, divided
2 tablespoons honey
1 tablespoon reduced-fat mayonnaise
1/4 cup fresh or frozen corn, thawed
3 tablespoons shredded reduced-fat cheddar cheese
3 tablespoons finely chopped sweet red pepper
1/2 to 1 jalapeno pepper, seeded and finely chopped

Steps:

Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. cast-iron or other ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers., Carefully tilt the skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm., Note: As a substitute for 1 cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp. of salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 261mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BUTTERMILK JALAPENO CORNBREAD

Buttermilk Jalapeno Cornbread image

Make and share this Buttermilk Jalapeno Cornbread recipe from Food.com.

Provided by JANIC412

Categories Quick Breads

Time 35m

Yield 8-9 serving(s)

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk or 1 cup buttermilk
1/4 cup cooking oil or 1/4 cup shortening, melted, cooled

Steps:

Sift together flour, cornmeal, sugar, baking powder and salt.
Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.

Tips:

To ensure a moist and flavorful cornbread, use fresh buttermilk and sweet corn kernels. If using canned corn, drain it well before adding it to the batter.
Add some chopped fresh cilantro or scallions to the batter for an extra layer of flavor.
If you like spicy food, add an extra jalapeño pepper or some cayenne pepper to the batter.
Bake the cornbread in a hot oven so that it develops a crispy crust and a tender crumb.
Serve the cornbread warm with honey butter, maple syrup, or your favorite chili or soup.

Conclusion:

Buttermilk jalapeño cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this cornbread is sure to be a hit. So next time you're looking for a quick and easy side dish, give buttermilk jalapeño cornbread a try!