Jalapeño Cornbread Recipe


Nutrition

Cal/Serving: 146
Daily Value: 7%
Servings: 17

Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat8g12%
Saturated2g11%
Trans0g0%
Carbs14g5%
Fiber1g3%
Sugars1g0%
Protein4g9%
Cholesterol31mg10%
Sodium294mg12%
Calcium87mg9%
Magnesium12mg3%
Potassium64mg2%
Iron1mg5%
Zinc1mg3%
Vitamin A151IU3%
Vitamin C0mg0%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg8%
Niacin (B3)1mg4%
Vitamin B60mg2%
Folic Acid (B9)39µg10%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K0µg0%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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3.75
Ratings8

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Makes 16 2-inch squares

Servings: 17

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