Buttermilk & Jalapeno Cornbread
Prep Time
Serves
Cooking Mode
2 cups all-purpose flour
2 cups cornmeal
½ cup sugar
2 tbsp baking powder
1 tsp salt
1 cup grated aged Cheddar cheese
2 jalapeno peppers, seeded and finely chopped
2 eggs
½ cup melted butter, cooled to room temperature
2 ½ cups buttermilk, at room temperature
2 cups all-purpose flour
2 cups cornmeal
½ cup sugar
2 tbsp baking powder
1 tsp salt
1 cup grated aged Cheddar cheese
2 jalapeno peppers, seeded and finely chopped
2 eggs
½ cup melted butter, cooled to room temperature
2 ½ cups buttermilk, at room temperature
Directions
1Preheat oven to 350°F (180°C). Lightly grease 2 loaf pans.
2In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in cheese and jalapeno to coat.
3In separate bowl, whisk together eggs, melted butter and buttermilk. Make a well in dry ingredients; pour in wet ingredients. Mix just until moist batter forms.
4Divide batter between loaf pans. Bake 30 to 35 min., or until toothpick inserted into centre comes out clean. Let stand in pans 20 min. before cutting around edges and tipping loaves out of pans.
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Personal Note
Personal Note