CHEF JEFF — ONE BYTE AT A TIME: Buttermilk Mexican Cornbread

Tuck this recipe away from a Cinco de Mayo celebration.

Buttermilk Mexican Cornbread

1 cup all-purpose flour

¾ cup yellow cornmeal

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

2 eggs, lightly beaten

6 tablespoons picante sauce

¼ cup butter or margarine, melted and cooled

Heat oven to 425 degrees. Grease 8-inch-square baking pan. Combine dry ingredients in large bowl. Add wet ingredients. Stir just until blended. Pour into pan, bake 25 to 30 minutes, until golden brown. (Or bake in 12 muffin cups for 15 to 20 minutes, until wooden pick comes out clean.)

Yield: Serves 12.

Approximate nutritional analysis per serving: 132 calories, 34 percent of calories from fat, 4.9 grams fat (2.8 grams saturated), 42 milligrams cholesterol, 3.5 grams protein, 17.6 grams carbohydrates, 0.4 grams fiber, 315 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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