Cornbread is a favorite of mine, but I’ve had trouble making it at home. It either comes out too crumbly or too much like a corn-flavored cake. This one? Absolutely perfect.

It could be made with or without the jalapenos – I really liked the special kick they added. I made this to go along with the Smokey BBQ Chili and it was a perfect combination.

Jalapeno Cornbread
(From Closet Cooking)

1 c. buttermilk
1/4 c. oil, butter or bacon grease
2 eggs
1 c. cornmeal
1 c. all-purpose flour
2 T. sugar
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
2 jalapeno peppers, seeded and finely diced

Mix the buttermilk, oil and eggs.

Mix the cornmeal, flour, baking powder, baking soda and salt in a large bowl.

Mix the dry ingredients in to the wet and then mix in the jalapeno peppers.

Pour the Mixture into a grease 9×5 inch loaf pan and bake in a preheated 375F oven until a toothpick pushed in the center comes out clean, about 30-40 minutes.