Jalapeno Buttermilk Cornbread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.3
- Total Fat: 5.4 g
- Cholesterol: 47.1 mg
- Sodium: 215.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.2 g
- Protein: 3.9 g
View full nutritional breakdown of Jalapeno Buttermilk Cornbread calories by ingredient
Number of Servings: 12
Ingredients
Ingredients:
1/4 cup butter, melted
1/4 cup unsweetened applesauce
1/4 cup sugar
1/4 cup honey
2 jalapenos, seeded and thinly sliced
2 eggs
1 cup low-fat buttermilk
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Directions
Directions:
Preheat oven to 375 degrees. Spray an 8×8 or equivalent sized baking dish well with nonstick spray then set aside. In a large bowl, whisk together melted butter and applesauce. Add sugar and honey then whisk to combine. Add jalapenos then whisk to combine. Add eggs and buttermilk then whisk to combine.
In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk into dry ingredients in two batches. Pour mixture into prepared baking dish then bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Serving Size: 12
Preheat oven to 375 degrees. Spray an 8×8 or equivalent sized baking dish well with nonstick spray then set aside. In a large bowl, whisk together melted butter and applesauce. Add sugar and honey then whisk to combine. Add jalapenos then whisk to combine. Add eggs and buttermilk then whisk to combine.
In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk into dry ingredients in two batches. Pour mixture into prepared baking dish then bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Serving Size: 12