After many years of experimenting, I developed this recipe for cornbread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the heat by the number of jalapeno peppers you use. —Archie Timmons, Milwaukie, Oregon
Moist Jalapeno Cornbread Recipe photo by Taste of Home
In a bowl, combine the first 6 ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.