Mexican

Jalapeno Buttermilk Cornbread is for Side Dish.

Jalapeno Buttermilk Cornbread takes 10 minutes to prepare.

Jalapeno Buttermilk Cornbread takes 30 minutes to cook.

Jalapeno Buttermilk Cornbread makes 12 servings.

The ingredients for Jalapeno Buttermilk Cornbread are:

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

Here is how you make Jalapeno Buttermilk Cornbread:

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

The nutritional information for Jalapeno Buttermilk Cornbread is:

• 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

Jalapeno Buttermilk Cornbread is Mexican cuisine.