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

Jalapeno Buttermilk Corn Bread
Jalapeno Buttermilk Cornbread
Jalapeno Buttermilk Cornbread
Servings Prep Time Cook Time
8servings 15minutes 20minutes
Servings Prep Time
8servings 15minutes
Cook Time
20minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
  3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in centre comes out clean, 20-25 minutes. Serve warm.
  4. 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.
  5. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Recipe Notes

Nutrition Facts

1 wedge: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 261mg sodium, 32g carbohydrate (6g sugars, 2g fibre), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.