Jalapeño Buttermilk Cornbread
- Prep Time: 30 minutes
- Cook Time: 30 to 40 minutes
- Servings: 12
- Course: Side Dish
This Jalapeño Buttermilk Cornbread recipe is the perfect side dish to any BBQ meal.
- 4 eggs
- 1 cup of sugar
- 8 ounces of melted butter
- 2 cups of buttermilk
- 2 cups of cornmeal
- 2 cups of all purpose flour
- 1½ teaspoons of baking soda
- 1 seeded and small diced jalapeño
COMBINE the eggs, sugar and melted butter in a bowl.
WHISK the buttermilk and baking soda in a separate bowl and add it to the butter sugar mixture.
ADD in the cornmeal and flour and whisk until combine.
FOLD in the jalapeño and pour the batter into a 9 x 13 Reynolds ® Bakeware pan and cook in the oven on 325° for 30 to 40 minutes.
SERVE the cornbread with butter
Back to top