Best 2 Jalapeno Buttermilk Cornbread Recipes

Indulge in the tantalizing flavors of Jalapeño Buttermilk Cornbread, a delectable treat that harmoniously blends the spicy kick of jalapeños with the richness of buttermilk and the comforting sweetness of cornmeal. This extraordinary cornbread is not just any ordinary side dish; it's an explosion of textures and flavors that will leave your taste buds dancing. Its golden-brown crust, studded with vibrant green jalapeños, encases a moist and tender crumb that bursts with a symphony of sweet, savory, and slightly spicy notes. Buttermilk adds a touch of tanginess that perfectly balances the heat of the jalapeños, while fresh herbs like cilantro and green onions bring an invigorating freshness to every bite.

Explore various recipes within this article, each offering a unique take on this classic dish. Discover the traditional Southern-style cornbread, a comforting staple that pairs perfectly with hearty stews and chili. For those who love a bit of a kick, the Spicy Jalapeño Cornbread amps up the heat with an extra dose of jalapeños and a sprinkle of cayenne pepper. If you prefer a sweeter twist, the Honey Butter Cornbread is sure to satisfy your cravings with its luscious honey butter glaze. And for those with dietary restrictions, the Gluten-Free Jalapeño Cornbread provides a delicious alternative without compromising on flavor or texture. No matter your preference, this versatile cornbread is guaranteed to be a hit at any gathering, whether it's a casual family dinner or a festive holiday feast.

Here are our top 2 tried and tested recipes!

JALAPENO BUTTERMILK CORNBREAD

Jalapeno Buttermilk Cornbread image

If you're from the South, you have to have a good cornbread recipe. Here's a lightened-up version of my mom's traditional cornbread that tastes just as delicious. -Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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 the skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm., Note: As a substitute for 1 cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp. of salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 261mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BUTTERMILK JALAPENO CORNBREAD

Buttermilk Jalapeno Cornbread image

Make and share this Buttermilk Jalapeno Cornbread recipe from Food.com.

Provided by JANIC412

Categories Quick Breads

Time 35m

Yield 8-9 serving(s)

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk or 1 cup buttermilk
1/4 cup cooking oil or 1/4 cup shortening, melted, cooled

Steps:

Sift together flour, cornmeal, sugar, baking powder and salt.
Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.

Tips:

Choose the right cornmeal: Use a medium-grind cornmeal for a classic cornbread texture. If you prefer a finer crumb, use a fine-grind cornmeal.
Use fresh buttermilk: Buttermilk adds a tangy flavor and helps to keep the cornbread moist. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Don't overmix the batter: Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
Bake the cornbread in a hot oven: A hot oven will help the cornbread to rise and develop a crispy crust.
Let the cornbread cool before slicing: This will help to prevent the cornbread from crumbling.

Conclusion:

Jalapeno buttermilk cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover buttermilk, and the jalapenos add a bit of spice to the classic cornbread recipe. Whether you are serving it with a bowl of chili or just enjoying it as a snack, this cornbread is sure to be a hit.