Green Onion-Jalapeno Cornbread |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup all purpose flour | 3/4 cup yellow cornmeal | 1/4 cup sugar |
| 1-1/2 teaspoons salt | 1-1/2 teaspoons baking powder | 1 teaspoon baking soda |
| 1/2 cup thinly sliced green onions | 2 teaspoons minced jalapeno chile with seeds | 1-1/4 cups buttermilk |
| 2 large eggs | 1/4 cup (1/2 stick) unsalted butter, melted, cooled | |
| 1 | Preheat oven to 350 F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeno. Whisk buttermilk and eggs in medium bowl to blend, thin whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan). |
| 2 | Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. |