Jalapeno and Cheddar Cornbread

15
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Flavorful with chiles, this would go great with ham & beans or grilled steak."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (102.7 g)
  • Calories 234.2
  • Total Fat - 14.5 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 78.9 mg
  • Sodium - 528.9 mg
  • Total Carbohydrate - 19.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.2 g
  • Protein - 7.7 g
  • Calcium - 146 mg
  • Iron - 1 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 375°F.

Step 2

Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.

Step 3

In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.

Step 4

Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.

Step 5

Stir in the melted butter.

Step 6

Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.

Step 7

Remove from oven and let cool in pan 15 minutes then cool on wire rack.

Tips & Variations


No special items needed.

Related

Luv2Kook

We ate more than we should have at the first sitting with this cornbread, but we couldn't help ourselves because it tasted so dang good! Al really loved the jalapenos in it and the cheese made it extra special. We will have it again.

review by:
(14 Aug 2013)