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Luby's Jalapeno Cornbread
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- #16821
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
1/2 cup whole milk
1/2 cup buttermilk
1 extra large egg
2 tablespoons oil
1 tablespoon sugar
1/2 teaspoon baking powder
1 cup white or yellow cornmeal
1/3 cup all-purpose flour
1 1/2 tablespoon diced red bell pepper
1 1/2 tablespoon drained stemmed and chopped jalapenos
1 1/2 tablespoon whole kernel corn
directions
Preheat oven to 425 degrees F.
In a large mixing bowl, whisk together milk, buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal and flour; mix well. Blend in red pepper Jalapenos, and corn.
Reduce oven temperature to 375 degrees F.
Place in greased pan or cast iron skillet and bake at 375 degrees F for 20 to 25 minutes.
added by
supersalad
nutrition data
197 calories, 7 grams fat, 28 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
August 27, 2014
Good but I agree it needed salt and sugar! Will try it again to see if I can perfect it.
The cornbread recipe really needed salt. A southern Texan as I am, has made enough cornbread to judge a good cornbread and i think the recipe is good, but could use more baking powder,1 1/2 tsp., probably. The sugar is just right. Also, I have often heated a little oil in a hot iron skillet, and then poured in the batter, which gives a nice crust to the bread. Jan
December 9, 2005
I cooked the cornbread at the minimum amount of time and it seemed to come out a bit dry. It may also need a little something to give it that sweet cornbread taste or even trying it with a sweet butter would be good. The spice level was great and it was easy to prep. I was not sure about the degrees listed. It states to preheat at over 400 degrees, but to actually bake it in the 300s. Maybe if it was preheated at the bake temp, it would come out less dry. Just needs an adjustment here and there and this would be a really great cornbread.