Buttermilk Jalapeño Cornbread with a Kick
This isn't your average cornbread — the buttermilk and sour cream create an incredibly tender crumb while diced jalapeños add just enough heat to keep things in
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Cooking tools:
- Cast iron skillet
- Baking pan
- Toothpick
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Oven
- Microwave
- Paper towel
- Plastic wrap
Ingredients
- 2 packages corn muffin mix (two 8.5-oz packages)
- 3 large eggs
- 3/4 cup buttermilk
- 1/2 cup sour cream, room temperature
- 4 fresh jalapeño peppers, cored, seeded and finely diced
- 1/4 cup butter or margarine, melted and slightly cooled
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