Ingredients
- ½ - 1 cup chopped jalapeno peppers (seeds and ribs removed)
- 1½ cups buttermilk
- 1 cup cornmeal
- 1 cup flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. salt
- ½ - 2 tsp. cayenne pepper (depending on desired heat level)
- ½ - 2 tsp. black pepper (depending on desired heat level)
- ¼ cup sugar
- 1 tsp. garlic powder
- 2 beaten eggs
- 1 cup grated cheddar cheese
- 1 cup whole kernel corn (fresh, frozen or canned)
- 3 tbsp. melted butter
- 1 tbsp. lemon juice
Recipe Description
This is a wonderful moist cornbread full of corn pieces and lots of kick. You can easily adjust the heat level by increasing/decreasing the amount of pepper used. Thanks so much to my friend Kris fro letting me share her awesome recipe with you. Perfect along a nice bowl of chili, and just as great as a brunch item!!
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