Jalapeño Cornbread Recipe
Daily Value: 9%
Sugar-Conscious, Kidney-Friendly, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||40µg||10%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
A moist and delicious cornbread with a kick, thanks to the addition of sliced jalapeños.
- 1 ¾ cup yellow cornmeal
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 1 cup grated Cheddar cheese
- 4 jalapeños, seeds removed and chopped
Preheat oven to 400 degrees. In a large bowl, combine the cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, and then add the oil and buttermilk. Add the liquids to the dry ingredients and just combine. Add the cheese and jalapeños and gently mix until incorporated. Pour into greased baking pan. Bake for 20-25 minutes, or until a tester inserted in the middle comes out clean.
Makes 16 2-inch squaresServings: 17
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