Ultimate Jalapeño Buttermilk Cornbread Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Add 1 cup of cornmeal to a large bowl.

Add 1 cup of all-purpose flour to the bowl.

Add 1 cup of shredded cheddar cheese to the bowl.

Add 1/4 cup of diced red bell pepper to the bowl.

Add 1/4 cup of diced pickled jalapenos to the bowl.

Add 1/4 cup of chopped onions to the bowl.

Add 1 tablespoon of baking powder to the bowl.

Add 1 teaspoon of baking soda to the bowl.

Add 1 teaspoon of salt to the bowl.

Mix these ingredients until everything is well incorporated.

Add 1/2 cup of buttermilk to the bowl.

Add 1/2 cup of melted unsalted butter to the bowl.

Lightly scramble 2 large eggs and add them to the rest of the ingredients.

Add 1 14-ounce can of creamed corn to the bowl.

Give it a good mix until all the ingredients are well incorporated.

Transfer the mixture to a generously buttered 8x8 baking dish or a cast iron pan.

Top the mixture with a little bit of cheddar cheese.

Preheat the oven to 375°F (190°C).

Bake for 30 to 35 minutes or until it's lightly golden brown on the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens