Cheddar-Jalapeno Cornbread
Created by KittenCal on November 29, 2011
- Servings: 9
- Prep Time: 20m
- Cook Time: 35-40m
- Recipe #3223
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon garlic powder (optional)
- 2/3 cup milk
- 2 large eggs
- 1 teaspoon seasoning salt
- 1/3 cup oil (olive oil or can use cooking oil or melted butter)
- 2 small green onions, chopped
- 1 can (14 ounce) creamed corn
- 1 cup frozen corn, thawed (or canned corn niblets, drained)
- 1 1/2 cups cheddar cheese, shredded
- 1 large jalapeno pepper, seeded and finely chopped
How to Make
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Step 1: Preheat oven to 350 degrees. Butter a 8 x 8-inch or 9 x 9-inch square baking dish or an 11 x 7-inch baking dish.
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Step 2: In a large bowl mix together cornmeal with flour, sugar, baking powder and garlic powder. In another bowl combine the milk with eggs, seasoned salt, oil and creamed corn until well blended; mix into the dry ingredients until blended, then mix in green onion, thawed corn or corn niblets and shredded cheese.
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Step 3: Pour into baking dish. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used). Allow to cool slightly before slicing.
Nutritional Facts
- Serving Size: 1 (164.1 g)
- Calories 294.1
- Total Fat - 14.7 g
- Saturated Fat - 4.4 g
- Cholesterol - 60.4 mg
- Sodium - 754.3 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 3.1 g
- Sugars - 5.5 g
- Protein - 11.4 g
- Calcium - 446.7 mg
- Iron - 1.7 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg