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Preheat oven to 425 F.

1. Mix eggs, buttermilk, milk and butter. Stir in jalapenos.

2. Mix flour, corn meal, baking powder, baking soda, cilantro and salt.

3. Fold wet mixture into dry mixture. Pour into a buttered baking dish. Bake for 20 minutes.

4. Rest and allow corn bread to cool. Cut into squares or wedges and serve with butter or a black pepper-flavored honey.

Notes: Perfect with roasted chicken or as a side dish for a summer BBQ.