Green Onion- Jalapeno Cornbread – a delicious recipe with all-purpose flour, yellow cornmeal, sugar, salt, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
Butter 13x9x2-inch baking pan.
3
Whisk flour,cornmeal,sugar,salt,baking powder and baking soda in large bowl to blend.
4
Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter.
5
Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix).
6
Transfer batter to prepared pan (batter will come up only about 3/4 inch up sides of pan).
7
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes.
8
Transfer pan to rack and cool cornbread completely in pan.
9
(Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.).
966
kcal
Calories
86
g
Fat
43
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup yellow cornmeal, 1/4 cup sugar, 1 1/2 teaspoons salt, and more.
Yes, Green Onion- Jalapeno Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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