Jalapeno Cornbread #1
| Yield: | 8 Servings |
| Categories: | Breads |
| 1 | c | All-purpose flour |
| 3/4 | c | Yellow cornmeal |
| 1/2 | c | Sugar |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | Eggs | |
| 1/2 | c | Buttermilk |
| 1/4 | c | Vegetable oil |
| 3/4 | c | Fresh or frozen corn kernel (thawed) |
| 2 | sm | Fresh or canned jalapeno peppers; seeded and chopped (about 2 tbsp) |
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