JALAPENO BUTTERMILK CORNBREAD
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
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
JALAPENO CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.
JALAPENO BUTTERMILK CORNBREAD
Make and share this Jalapeno Buttermilk Cornbread recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat an 8x8 baking pan with cooking spray; place it in a 400* oven.
- Combine all ingredients.
- Beat hard for 30 seconds with a spoon.
- Pour into hot pan.
- Reduce oven to 375* and bake for 20 minutes, or until pick comes out clean.
Nutrition Facts : Calories 229.6, Fat 5.7, SaturatedFat 1.4, Cholesterol 73, Sodium 518.4, Carbohydrate 37.9, Fiber 2.6, Sugar 6.2, Protein 7.7
BUTTERMILK JALAPENO CORNBREAD
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
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.
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