Buttermilk Cornbread with Fresh Corn and Jalapeños
Ingredients
- Reserved 4 Tbsp bacon drippings (from Summertime Succotash recipe)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1½ cups buttermilk
- ¼ cup butter, melted
- 1 large egg, beaten
- 2 cups fresh corn kernels
- 2 cups shredded sharp Cheddar cheese
- 1 jalapeño pepper, seeded and minced
- Optional topping: 1 jalapeño pepper, thinly sliced
Instructions
- Preheat oven to 425°F.
- Pour bacon drippings into a 12-inch cast-iron skillet; place in oven to heat.
- Whisk together cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl.
- Whisk together buttermilk, melted butter, and egg in a small bowl; add to cornmeal mixture, stirring to combine.
- Stir in corn, cheese, and jalapeño; spoon batter into hot skillet.
- Arrange sliced jalapeño over batter, if desired.
- Bake 20 to 25 minutes or until center is set.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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