Jalapeño Cornbread

Cornbread with a kick
Cornbread

Lowcountry Chicago

Try this great cornbread recipe made with jalapeño and topped with a delicious honey butter.

8
Servings
737
Calories Per Serving
Deliver Ingredients

Ingredients

For the cornbread:

  • 4 whole eggs
  • 1 Cup butter
  • 2.5 Cups buttermilk
  • 3/4 Cups evaporated milk
  • 1.5 Cups AP Flour
  • 1/4 Cup sugar
  • 1 Teaspoon salt
  • 1 Tablespoon baking powder
  • 1 Tablespoon baking soda
  • 2 Cups corn meal
  • 1/2 Cup whole corn
  • 1/2 Cup cream corn
  • 1 Cup jalapeño

For the honey butter:

  • 1 whole stick of butter
  • 1/2 Cup honey

Directions

For the cornbread:

Thoroughly combine all ingredients in mixing bowl. Make sure jalapeño is evenly distributed. Pour onto 1/2 inch baking sheet. Bake at 400 degrees for 45 minutes, or when top is golden brown.

For the honey butter:

Melt butter in sauce pan. Stir in honey. When the cornbread is ready, take a brush and generously spread it on top.

Nutritional Facts

Total Fat
40g
62%
Sugar
32g
N/A
Saturated Fat
24g
100%
Cholesterol
181mg
60%
Protein
13g
26%
Carbs
84g
28%
Vitamin A
363µg
40%
Vitamin B12
0.5µg
7.8%
Vitamin B6
0.2mg
11.3%
Vitamin C
16mg
26%
Vitamin D
2µg
N/A
Vitamin E
2mg
9%
Vitamin K
5µg
7%
Calcium
307mg
31%
Fiber
3g
12%
Folate (food)
46µg
N/A
Folate equivalent (total)
166µg
41%
Folic acid
71µg
N/A
Iron
3mg
16%
Magnesium
45mg
11%
Monounsaturated
11g
N/A
Niacin (B3)
3mg
14%
Phosphorus
424mg
61%
Polyunsaturated
2g
N/A
Potassium
396mg
11%
Riboflavin (B2)
0.5mg
28.9%
Sodium
821mg
34%
Sugars, added
24g
N/A
Thiamin (B1)
0.3mg
21.7%
Trans
1g
N/A
Zinc
1mg
9%