Servings 12 servings
- 1/4 cup jalapeño peppers minced
- 1/2 cup salted butter melted
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup flour
- 1 cup cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat the oven to 375 degrees Fahrenheit.
Combine the butter and sugar in a bowl and whisk thoroughly.
Add the baking soda, buttermilk, and eggs into the butter/sugar mix. Mix thoroughly.
Mix in the jalapeños, corneal, flour, and salt. Mix thoroughly.
Pour the mix into a non-stick cake pan (8" x 8").
Bake for 30 - 35 minutes or until you see crust turning a golden brown.
Remove from oven and let the cornbread cool for 10 - 15 minutes before serving.
Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 242mg | Potassium: 96mg | Fiber: 2g | Sugar: 12g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg