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
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
Reviews
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.
Why is there 261mg of Sodium in this recipe. how can I make it without Sodium. Thanking you, Cynthia [email protected]
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.
We love corn bread! Although I used a real egg, and didn't use any of the low-fat ingredients. This was great.