Jalapeno Buttermilk Cornbread Recipe

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Jalapeno Buttermilk Cornbread Recipe
Jalapeno Buttermilk Cornbread Recipe photo by Taste of Home
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Jalapeno Buttermilk Cornbread Recipe

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If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread. —Debi Mitchell, Flower Mound, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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 Cornbread in Taste of Home February/March 2014

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.

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  • 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.
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 Cornbread in Taste of Home February/March 2014

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Reviews forJalapeno Buttermilk Cornbread

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MY REVIEW
wufusk User ID: 8320736 281764
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."

MY REVIEW
Rabaul User ID: 8785507 245504
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]"

MY REVIEW
Orbs User ID: 7287623 121526
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."

MY REVIEW
Butcher2boy User ID: 6390217 190704
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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