Name: Jalapeno Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 teaspoons oil; 1 cup all-purpose flour; 1 cup cornmeal; 2 tablespoons granulated sugar; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1/2 cup butter (melted); 2 large eggs; 1 1/2 cups shredded cheddar cheese (divided); 1/2 cup creamed style corn; 2 jalapeños (seeded and diced (optional extra slices for top))

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.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

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

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.
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
Add the buttermilk, melted butter, and eggs and mix until combined. Fold in 1 cup of cheese, corn, and diced jalapenos.
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).
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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