Cooking Index - Cooking Recipes & IdeasGreen Onion-Jalapeņo Cornbread Recipe - Cooking Index

Green Onion-Jalapeņo Cornbread

Courses: Breads, Side dish
Serves: 10 people

Recipe Ingredients

3/4 cup 46g / 1.6ozAll-purpose flour
3/4 cup 46g / 1.6ozYellow cornmeal
1/4 cup 49g / 1.7ozSugar
1 1/2 teaspoons 7.5mlSalt
1 1/2 teaspoons 7.5mlBaking powder
1 teaspoon 5mlBaking soda
1/2 cup 31g / 1.1ozThinly-sliced green onions
2 teaspoons 10mlMinced jalapeño chile with seeds
1 1/4 cups 296mlButtermilk
2 cups 396g / 13ozEggs (large)
1/4 cup 49g / 1.7ozUnsalted butter - (1/2 stick) - melted, cooled

Recipe Instructions

Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch metal baking pan.

Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then 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).

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. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)

This recipe yields 10 servings.

Bon Appetit, November 2004


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