Jalapeno and Cheddar Cornbread
Recipe: #9059
April 17, 2013
Categories: Breads, Eggs, Corn, Southern, Southwest, Oven Bake Vegetarian, Quick Breads, Buttermilk, Spicy, more
"Flavorful with chiles, this would go great with ham & beans or grilled steak."
Original is 15 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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