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Super Moist Jalapeno Buttermilk Cornbread

Lea Ann
  • 15 minutes
  • Serves 12

INGREDIENTS

1 14 1/2 ounce can

Creamed corn, half

2

Jalapenos, medium

2

Eggs, large

1 cup

All-purpose flour, unbleached

1 tbsp

Baking powder

1 cup

Corn meal, yellow

1/8 tsp

Mexico red chile powder, New

1/2 tsp

Salt

1/3 cup

Sugar

3 tbsp

Canola oil

1 cup

Buttermilk

1 cup

Muenster cheese