Double Cornbread

By kas_9232

TIP: Frozen corn enhances the texture and flavor of hearty cornbread without a lot of extra expense.

*EACH PIECE*
Calories *125*
Total Fat *4g*
Saturated Fat *2g*
Cholesterol *36mg*
Sodium *255mg*
Total Carbohydrate *19g*
Dietary Fiber *1g*
Sugars --
Protein *4g*
Calcium --

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups buttermilk
• 3 large eggs
• 1 package(s) (10 ounces) frozen corn, thawed
• 6 tablespoon(s) butter or margarine, melted
• 2 jalapeño chiles, seeds and membranes discarded, finely chopped

Preparation

Step 1

*1*.Preheat oven to 450°F. Grease 13" by 9" metal baking pan.
*2*.In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, with wire whisk or fork, beat buttermilk and eggs until blended.
*3*.Add corn, melted butter, and jalapeños to buttermilk mixture; then add to flour mixture. Stir until ingredients are just mixed.
*4*.Pour batter into prepared pan. Bake 22 to 25 minutes or until golden at edges and toothpick inserted in center comes out clean. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Serve warm.