Cheesy Jalapeño Cornbread
Jalapeño cornbread recipe with sharp Cheddar and extra corn-goodness.
Ingredients
| Butter/Bacon grease | 2 Tablespoon | |
| Corn meal | 1 Cup (16 tbs) | |
| Whole wheat flour/White flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Egg | 1 | |
| Buttermilk | 1 1/4 Cup (20 tbs) | |
| Jalapeno | 1 , minced (remove seeds first for less heat) | |
| Grated cheddar cheese/Grated pepper jack cheese | 1/2 Cup (8 tbs) | |
| Corn kernels | 1/2 Cup (8 tbs) (thawed and drained first if frozen) |
Directions
GETTING READY
1.Preheat oven to 400º F. Melt the butter or fat in a cast iron skillet (or 88 square pan).
MAKING:
2.Whisk together dry ingredients in a bowl.
3.Whisk egg and buttermilk in another bowl or large measuring cup.
4.Briefly mix the wet ingredients into the dry ones, then add jalapeno, cheese and corn and mix completely. Pour the batter into the skillet.
Bake for 20-25 minutes.
5.Cut into 8 wedges (or 9 squares).
SERVING:
6.Serve warm with butter.
Recipe Summary
Nutrition Facts
Serving size
Calories 253Calories from Fat 72
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 257 mg10.71%
Total Carbohydrates 36 g12%
Dietary Fiber 5 g20%
Sugars
Protein 9 g18%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
