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Jalapeno and Buttermilk Cornbread




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


This quick-and-easy cornbread, spiced with jalapenos, also makes a perfect base for cornbread stuffing


List of Ingredients




1 cup cornmeal,
1 cup all-purpose flour,
2 - jalapeno pepper, seeded and diced
1 tablespoon granulated sugar,
1 teaspoon salt,
1 teaspoon baking powder,
1 teaspoon baking soda,
2 cup low-fat buttermilk,
2 - large whole eggs,
2 tablespoon melted unsalted butter,


Recipe



1 Preheat oven to 350 degrees F (175 degrees C). Combine cornmeal, flour, jalapeno, sugar, salt, baking powder and baking soda in a large bowl. Form a well in the center of the cornmeal mixture. Add the buttermilk and egg to the well. Using a wire whisk, begin stirring together the ingredients, moving from the center outwards.
2 When the ingredients are well-blended and the batter is smooth, stir in half of the melted butter. Whisk until butter is incorporated.
3 Evenly coat a 10-inch baking dish with the remaining butter; pour batter into prepared baking dish. Bake until golden brown and a knife inserted in the center of the cornbread comes out clean, about 30 minutes