Green Onion-Jalapeño Cornbread
By á-174942
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup thinly-sliced green onions
- 2 teaspoons minced jalapeño chile with seeds
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter - (1/2 stick) melted, cooled
Details
Servings 10
Preparation
Step 1
Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch metal baking pan.
Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)
This recipe yields 10 servings.
You'll also love
- Corn Nuggets 3.8/5 (1453 Votes)
- Slow Cooker Bacon & Corn Chowder 4.4/5 (307 Votes)
- Butter Lettuce With Goat Cheese... 0/5 (0 Votes)
- Castellane Pasta With Sausage,... 0/5 (0 Votes)
- Leek And Camembert Tart 0/5 (0 Votes)
- Pickled Spring Onions - {Cu Kieu} 0/5 (0 Votes)
Review this recipe