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Jalapeno Buttermilk Cornbread

Name: Jalapeno Buttermilk Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

8 servings

If you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas

Jalapeno Buttermilk Cornbread Recipe photo by Taste of Home

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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 1 tablespoon oil into an 8-in. cast-iron or other 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 the skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
Note: As a substitute for 1 cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp. of salt in a measuring cup. Add all-purpose flour to measure 1 cup.

<b>Editor's Note:</b> 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.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition 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.

Jalapeno Buttermilk Cornbread

Ingredients

Directions

Nutrition Facts

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