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Jalapeno Buttermilk Corn Bread Recipe

Jalapeno Buttermilk Corn Bread Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:8 servings


  • 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


  • 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.

Recipe Note

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.

Nutritional Facts

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

Reviews for Jalapeno Buttermilk Corn Bread

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Reviewed Jan. 8, 2018

"Nope. Just nope. This may be good, but it's not Southern. At least it's not from my part of the South (Alabama), because my grandmother would roll over in her grave if she had to eat cornbread with honey or sugar in it. It's not cake, it should not be sweet."

Reviewed Mar. 16, 2016

"Why is there 261mg of Sodium in this recipe. how can I make it without Sodium. Thanking you, Cynthia [email protected]"

Reviewed Oct. 3, 2014

"Delicious. I substituted pickled jalapeno slices for the chopped red pepper and the jalapeno chopped pepper. I baked the bread in an 8 X 8 pan. Thanks, Debi, for this recipe. I'll make this again."

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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