4.25
4 ratings

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

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
Servings8
Calories Per Serving737
Total Fat40g62%
Sugar32gN/A
Saturated24g100%
Cholesterol181mg60%
Protein13g26%
Carbs84g28%
Vitamin A363µg40%
Vitamin B120.5µg7.8%
Vitamin B60.2mg11.3%
Vitamin C16mg26%
Vitamin D2µgN/A
Vitamin E2mg9%
Vitamin K5µg7%
Calcium307mg31%
Fiber3g12%
Folate (food)46µgN/A
Folate equivalent (total)166µg41%
Folic acid71µgN/A
Iron3mg16%
Magnesium45mg11%
Monounsaturated11gN/A
Niacin (B3)3mg14%
Phosphorus424mg61%
Polyunsaturated2gN/A
Potassium396mg11%
Riboflavin (B2)0.5mg28.9%
Sodium821mg34%
Sugars, added24gN/A
Thiamin (B1)0.3mg21.7%
Trans1gN/A
Zinc1mg9%