Jalapeno Buttermilk Cornbread

Name: Jalapeno Buttermilk Cornbread
Prep time: 15 min
Cook time: 20 min
Yield: 8 servings.
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

Jalapeno Buttermilk Cornbread was pinched from <a href="https://www.tasteofhome.com/recipes/jalapeno-buttermilk-cornbread/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread. —Debi Mitchell, Flower Mound, Texas..."

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes