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Jalapeno Cornbread

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Jalapeno Cornbread

This was THE BEST EVER! So moist and so much flavor with just the right amount of 'kick' to it. I loved loved LOVED this and so did my guest! This gets more than 5 stars! and a double blue ribbon! :)

 

Yield

8 servings

Prep

15 min

Cook

35 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 ounces cheddar cheese, very old, sharp
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2 medium jalapeño pepper
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8 ½ ounces creamed corn
(1 can)
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1 cup cornmeal
yellow
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3 large eggs
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½ teaspoon salt
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½ teaspoon baking soda
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¾ cup buttermilk
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½ cup corn oil
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2 tablespoons butter
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Ingredients

Amount Measure Ingredient Features
86.7 ml/g cheddar cheese, very old, sharp
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2 each jalapeño pepper
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245.7 ml/g creamed corn
(1 can)
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237 ml cornmeal
yellow
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3 large eggs
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2.5 ml salt
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2.5 ml baking soda
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177 ml buttermilk
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118 ml corn oil
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3E+1 ml butter
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Directions

Adjust oven rack to center position; heat oven to 400℉ (200℃).

Grate cheese (1 cup) and mince jalapeno peppers (¼ cup).

In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, ½ cup cheese and peppers.

Put butter in a 1½ quart casserole or 9-inch oven -proof frying pan; heat in oven until butter is hot.

Pour cornbread mixture into the pan and sprinkle with remaining cheese.

Bake until golden, about 35 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 28167% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 387mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 13g
Vitamin A 6% Vitamin C 3%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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