I promised to include some great southern cooking recipes when I started this blog, so today I’m making good on my word and sharing this quick and easy cornbread. Great as a side for those Tex-Mex bowls of chili.
1 and 1/2 c yellow cornmeal
1/2 c all-purpose flour
6 tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/4 c olive oil
3 jalapeno peppers (seeded, finely chopped)
1) Mix dry ingredients in a bowl.
2) In a separate bowl mix eggs, buttermilk, olive oil and chopped jalapenos. Stir until blended and then add to the dry mixture. Beat until well blended.
3) Pour into 8X8 greased baking pan.
4) Bake in a 350 degree preheated oven for about 20 minutes.
5) Serve warm.