Buttermilk Cornbread With Jalapeno Peppers and Corn

Buttermilk Cornbread With Jalapeno Peppers and Corn
Cornbread Recipe Ingredients:

* 1 1/2 cups yellow cornmeal
* 1 1/2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 scant teaspoon salt
* 3 to 4 tablespoons sugar
* 1/4 to 1/2 cup chopped jalapeno peppers
* 1 cup canned corn kernels, drained, optional
* 1 cup (4 ounces) finely shredded Mexican blend cheeses or Cheddar cheese
* 1 1/4 cups buttermilk
* 2 large eggs
* 6 tablespoons melted butter

CORNBREAD RECIPE INSTRUCTIONS
Grease and flour a 9-inch square baking pan. Heat oven to 400°.

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, corn kernels, and cheese.

In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened. Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until lightly browned and firm...enjoy the cornbread !
everyday-cornbread-recipe