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Jalapeno Cheddar Cornbread

Mexican.Chef's picture
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Finely chopped jalapeno 3 Tablespoon (2 To 3)
  Onion 1 Cup (16 tbs), minced
  Yellow cornmeal 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Sugar 2 Teaspoon
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Eggs 2 , beaten
  Grated cheddar cheese 4 Ounce (1 Cup)

Preheat the oven to 400°F and lightly oil a 9 x 9-inch pan.
In a small saucepan over low heat, cook the jalapenos and onion in the buttermilk for a few minutes.
Remove the pan from the heat and allow the mixture to cool.
In a large mixing bowl, combine all the dry ingredients.
Mix the eggs and cheese together in another bowl.
Stir in the buttermilk mixture.
Pour the liquid ingredients into the dry ones and quickly mix them.
Pour the batter into the oiled pan.
Bake for 40 minutes, or until it turns golden brown, and a toothpick inserted in the center comes out clean.
Cool the cornbread slightiy, slice it, and serve, hot or at room temperature, accompanied by a flavored butter.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1899 Calories from Fat 504

% Daily Value*

Total Fat 56 g86%

Saturated Fat 27.7 g138.4%

Trans Fat 0 g

Cholesterol 544.5 mg181.5%

Sodium 4632.2 mg193%

Total Carbohydrates 263 g87.7%

Dietary Fiber 18.1 g72.3%

Sugars 19.7 g

Protein 77 g153.1%

Vitamin A 49.4% Vitamin C 53.3%

Calcium 129.4% Iron 78.8%

*Based on a 2000 Calorie diet

Jalapeno Cheddar Cornbread Recipe