Cinco de Mayo Onion-Jalapeņo Cornbread
Buttermilk makes this cornbread moist and delicious, even on its own. Serving with butter and honey never hurts, however! Leftover pieces are also delicious when grilled the next morning and served with your favorite scrambled eggs. If you're not into HOT, eliminate the jalapeno seeds for a milder pepper flavor.
Ingredients:
3/4 cup all purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup thinly sliced green onions
2 teaspoons minced jalapeņo chile with seeds
1 1/4 cups Organic Valley buttermilk
2 large Organic Valley eggs
1/4 cup (1/2 stick) Organic Valley unsalted butter, melted, cooled
Instructions:
Preheat oven to 350°F. Butter 13x9x2-inch baking pan, metal or glass. Whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl. Stir in green onions and jalapeņo with dry ingredients. Whisk together buttermilk and eggs in bowl to blend, then whisk in cooled melted butter. Add buttermilk mixture to dry ingredients and gently stir, just until blended (do not overmix). Transfer batter to prepared pan.
Bake cornbread about 25 minutes, until lightly browned on top and tester inserted into center comes out clean. Transfer pan to rack and cool cornbread completely in pan.
Courtesy of Sarah Bratnober
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