Jalapeno and Buttermilk Cornbread

Jalapeno Cornbread.jpg


  • 1 cup Fine or Medium Cornmeal

  • 1 cup All-Purpose Flour

  • 2 tsp Baking Powder

  • ½ tsp Baking Soda

  • 1 Tbsp Sugar

  • 1 tsp Salt

  • 2 largeEggs, beaten

  • 2/3 cup Buttermilk

  • 1 cup Milk

  • 3 Tbsp Butter, melted

  • ¼ cup Jalapeno, small dice


Preheat oven to 425˚F.

In a large bowl, whisk together the dry ingredients, including jalapenos, until well combined. Form a well in the middle of the mixture. Add eggs, buttermilk, and milk until just combined. Stir in the melted butter until all ingredients are well incorporated.

Pour batter into pan and bake for 25 minutes until golden brown and slightly cracked on the surface. Remove from oven. Allow to cool for 5-10 minutes. Remove from pan, slice, and serve.


Large bowl
Wooden spoon or spatula
9-inch baking pan
Pastry brush

Jalapeno Mini Cornbread.jpg

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