How To Make Jalapeno Cornbread
For a savory bread with a kick of spice, try this jalapeno cornbread recipe. It’s easy to put together and is brimming with delicious flavors.
Serves:
Ingredients
- 2tspoil
- 1cupall purpose flour
- 1cupcornmeal
- 2tbspgranulated sugar
- 1½tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 1cupbuttermilk
- ½cupbutter,melted
- 2largeeggs
- 1½cupscheddar cheese,shredded, divided
- ½cupstyle corn,creamed
- 2jalapeños,seeded and diced, optional extra slices for top
Instructions
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Place oil in a 9 or 10 inch cast iron skillet (or grease a 9×9 inch pan with cooking spraand place skillet in the oven and preheat it to 400 degrees F.
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In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
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Add the buttermilk, melted butter, and eggs and mix until combined. Fold in 1 cup of cheese, corn, and diced jalapenos.
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Remove the skillet from the oven. Rotate the pan so the oil gets on the sides of the pan (or use a heat proof pastry brush).
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Pour batter in pan, top with sliced jalapeños and remaining 1/2 cup cheese, and place in the oven. Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.
Nutrition
- Calories: 393.11kcal
- Fat: 23.09g
- Saturated Fat: 12.82g
- Trans Fat: 0.77g
- Monounsaturated Fat: 6.45g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 34.66g
- Fiber: 1.47g
- Sugar: 5.78g
- Protein: 11.99g
- Cholesterol: 103.47mg
- Sodium: 386.81mg
- Calcium: 280.07mg
- Potassium: 163.55mg
- Iron: 2.01mg
- Vitamin A: 191.29µg
- Vitamin C: 5.07mg
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