Jalapeno Cornbread


Recipe provided courtesy of Louisiana Kitchen & Culture

Serves 8

  • 1½ cups cornmeal
  • 1/2 cup all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 3 jalapeno peppers, seeded and finely chopped

Jalapeno Cornbread

Jalapeno Cornbread 

Click image to enlarge


In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-inch square baking pan.

Bake at 400˚F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges.
Serve warm.

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<p>Want to try this but buttermilk is missing from ingrediants</p>

<p>Now it is there. Thank you</p>