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Jalapeño Buttermilk Cornbread

  • Prep Time: 30 minutes
  • Cook Time: 30 to 40 minutes
  • Servings: 12
  • Course: Side Dish

This Jalapeño Buttermilk Cornbread recipe is the perfect side dish to any BBQ meal.

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  • 4 eggs
  • 1 cup of sugar
  • 8 ounces of melted butter
  • 2 cups of buttermilk
  • 2 cups of cornmeal
  • 2 cups of all purpose flour
  • 1½ teaspoons of baking soda
  • 1 seeded and small diced jalapeño


Step 1

COMBINE the eggs, sugar and melted butter in a bowl.

Step 2

WHISK the buttermilk and baking soda in a separate bowl and add it to the butter sugar mixture.

Step 3

ADD in the cornmeal and flour and whisk until combine.

Step 4

FOLD in the jalapeño and pour the batter into a 9 x 13 Reynolds ® Bakeware pan and cook in the oven on 325° for 30 to 40 minutes.

Step 5

SERVE the cornbread with butter

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