Buttermilk cornbread has been one of my favorites since I was a kid. My mom used to make homemade ham and bean soup with a side of cornbread dripping in butter. Those were the good ole' days when it wasn't a sin to add a pat or two to breads and rolls.
My tastebuds have evolved since childhood and while I still love homemade cornbread, I now add chopped jalapenos to give it an extra kick. And, sometimes I even toss in cooked bacon bits, which makes it even better!
This recipe is simple to prepare and will be ready to enjoy in about 45 minutes. It is the perfect companion with Old Fashioned Homemade Ham and Bean Soup.
Yield: 1 8x8 square loaf (about 12 portions)
Prep Time: 15 minutes
Bake Time: 18-20 minutes
1 cup Yellow Cornmeal
1 Tablespoon all-purpose Flour
1-1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 cup Buttermilk
1 large Egg
1 medium Jalapeno, seeds removed and diced
- Heat oven to 450°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening or spray with cooking spray.
- In a medium bowl, combine dry ingredients.
- In a small bowl, stir together buttermilk and egg, then add jalapeno.
- Add to dry ingredients and stir until moistened.
- Pour into the pan and spread batter evenly.
- Bake for 18-20 minutes or until golden brown.
- Remove from oven and let rest 5 minutes before slicing.