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Jalapeno Buttermilk Corn Bread

 Jalapeno Buttermilk Corn Bread
If you’re from the South, you have to have a good corn bread recipe. Here’s a healthier version of my mom’s traditional corn bread. — Debi Mitchell, Flower Mound, Texas
8 ServingsPrep: 15 min. Bake: 20 min.

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

Directions

  • 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.
  • Meanwhile, add buttermilk mixture to flour mixture; stir just until
  • moistened. Fold in corn, cheese and peppers.
  • 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

2 of 2

Jalapeno Buttermilk Corn Bread (continued)

Editor's Note: 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.
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.