Ingredients
- 2 eggs beaten
- 1 cup buttermilk
- 1/2 cup whole milk
- 4 tsp butternut squash melted
- 2/3 cup jalapenos chopped
- 1/2 cup flour
- 1 1/2 cup corn meal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp cilantro finely chopped
- 1/2 tsp salt
Servings:
Units:
Instructions
- Preheat oven to 425°F.
- In one bowl, mix eggs, buttermilk, milk and butter. Stir in jalapeños.
- In another bowl, mix flour, corn meal, baking powder, baking soda, cilantro and salt.
- Fold wet mixture into dry mixture. Pour into a buttered baking dish. Bake for 20 minutes.
- Rest and allow corn bread to cool. Cut into squares or wedges and serve with butter or a black pepper-flavored honey.
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