Mild or Hot Buttermilk Cornbread

My friend recently made an amazing White Chili (whose recipe I will post soon), and I was in charge of bringing the cornbread for the dinner party. I made a Mild and Hot variety to suit everyone’s tastes. The base of this cornbread is slightly sweet and sets off the savory ingredients wonderfully. Be careful when handling fresh Jalapenos or any hot peppers. The oils will mildly burn your skin if they aren’t washed off quickly, and whatever you do don’t rub your eyes! Yield: About 12 Corn Muffins

  • INGREDIENTS:
    1 Cup Favorite Yellow Corn Meal (Weisenberger, Bob’s Red Mill or Brinser’s Best)
    1 Cup All Purpose Flour
    4 Tbsp Granulated Sugar
    1 1/2 Tsp Baking Powder
    1 Egg, beaten
    1/4 Cup (1/2 Stick) Butter, melted
    3/4 Cup Buttermilk

    HOT:
    4 Jalapenos, diced (include seeds for some heat)
    2 Cups Pepperjack Cheese, shredded
    1 Tbsp Cayenne Pepper

    MILD:
    1 4 oz. Can Diced Green Chiles, drained
    2 Cups Sharp Cheddar Cheese, shredded
    1 Tbsp Paprika

    DIRECTIONS
    1. Preheat oven to 350 degrees. Line a muffin pan with paper muffin cups.
    2. In a large bowl mix Corn Meal, Flour, Sugar and Baking Powder. Add beaten egg. Add Melted Butter and Buttermilk. Mix until moist throughout. Add Mild or Hot ingredients and mix to incorporate.
    3. Scoop mix evenly into muffin pan to make each cup 3/4 full.
    4. Bake until cornbread is golden, about 25 minutes, or until a toothpick comes out of the center clean.
    5. Serve warm with salted butter. Enjoy!

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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