Buttermilk Jalapeno Cornbread
Buttermilk Jalapeno Cornbread recipe
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cornmeal
white |
|
| ¾ | cup |
cornmeal
yellow |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| 1 | cup |
buttermilk
|
|
| 1 | each |
eggs
beaten |
|
| 1 | each |
jalapeño pepper
finely chopped |
*
|
| 10 | ounces |
tomatoes
with green chili |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cornmeal
white |
|
| 177 | ml |
cornmeal
yellow |
|
| 45 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 237 | ml |
buttermilk
|
|
| 1 | each |
eggs
beaten |
|
| 1 | each |
jalapeño pepper
finely chopped |
*
|
| 289 | ml/g |
tomatoes
with green chili |
|
Directions
Mix all ingredients together.
Bake at 425F for 25 to 30 minutes.
