Green Onion-Jalapeño Cornbread
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
63
Sourness
33
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
All-Purpose Flour3 cup
Yellow Cornmeal1 cup
Sugar1.5 tsps
Salt1.5 tsps
Baking Powder1 tsp
Baking Soda1.25 cups
Buttermilk2 large
EggDirections:
1
Preheat oven to 350°F
2
Butter 13x9x2-inch metal baking pan
3
Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend
4
Stir in green onions and jalapeño
5
Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter
6
Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix)
7
Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan)
8
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes
9
Transfer pan to rack and cool cornbread completely in pan
10
(Cornbread can be prepared 1 day ahead
11
Cover tightly with foil and store at room temperature
12
) Preheat oven to 350°F
13
Butter 13x9x2-inch metal baking pan
14
Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend
15
Stir in green onions and jalapeño
16
Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter
17
Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix)
18
Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan)
19
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes
20
Transfer pan to rack and cool cornbread completely in pan
21
(Cornbread can be prepared 1 day ahead
22
Cover tightly with foil and store at room temperature)