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Jalapeno Buttermilk Cornbread

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings


  • 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


  • 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. 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 and rotate skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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.

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Average Rating:
  • wufusk
    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.

  • Rabaul
    Mar 16, 2016

    Why is there 261mg of Sodium in this recipe. how can I make it without Sodium. Thanking you, Cynthia [email protected]

  • Orbs
    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.

  • Butcher2boy
    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.