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Buttermilk Jalapeno Cornbread

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Submitted by brannan

Buttermilk Jalapeno Cornbread recipe

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

¾ 177
CUP ML CORNMEAL
white
¾ 177
CUP ML CORNMEAL
yellow
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 1.3
TEASPOON ML BAKING SODA
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML VEGETABLE SHORTENING
melted
1 237
CUP ML BUTTERMILK
1 1
EACH EACH EGGS
beaten
1 1
EACH EACH JALAPEÑO PEPPER
finely chopped *
10 289
OUNCES ML/G TOMATOES
with green chili

Directions

Mix all ingredients together.

Bake at 425F for 25 to 30 minutes.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 145 29% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 361mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 6% • Vitamin C 6%
Calcium 6% • Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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