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Jalapeno Buttermilk Corn Bread Recipe
Jalapeno Buttermilk Corn Bread Recipe photo by Taste of Home

Jalapeno Buttermilk Corn Bread Recipe

Publisher Photo
If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s traditional cornbread. — Debi Mitchell, Flower Mound, Texas
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 1 cup self-rising flour
  • 1 cup yellow cornmeal
  • 1 cup buttermilk
  • 1/4 cup egg substitute
  • 3 tablespoon canola oil, divided
  • 2 tablespoons honey
  • 1 tablespoon reduced-fat mayonnaise
  • 1/4 cup fresh or frozen corn, thawed
  • 3 tablespoons shredded reduced-fat cheddar cheese
  • 3 tablespoons finely chopped sweet red pepper
  • 1/2 to 1 jalapeno pepper, seeded and finely chopped

Nutritional Facts

1 wedge equals 180 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 261 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. 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. ovenproof skillet; place skillet in oven 4 minutes.
  2. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
  3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 8 servings.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Buttermilk Corn Bread in Taste of Home February/March 2014

Nutritional Facts

1 wedge equals 180 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 261 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Jalapeno Buttermilk Corn Bread

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Reviewed Mar. 15, 2014

We love corn bread! Although I used a real egg, and didn't use any of the low-fat ingredients. This was great.

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