Jalapeño Cornbread

4.1
(57)

Wonderful Mexican-style cornbread with a hint of spice.

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Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
Yield:
1 9-inch square dish
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (8.25 ounce) can cream-style corn

  • 1 cup yellow cornmeal

  • ¾ cup buttermilk

  • 3 large eggs

  • ½ cup corn oil

  • 3 ounces shredded Cheddar cheese

  • 2 jalapeno peppers, minced

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • 2 tablespoons butter

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the center position.

  2. Mix together cream-style corn, cornmeal, buttermilk, eggs, corn oil, Cheddar cheese, jalapeño peppers, salt, and baking soda in a large bowl until batter is well combined.

  3. Put butter into a 9-inch square baking dish and place in the preheated oven until melted, 2 to 3 minutes.

  4. Pour batter over melted butter in the baking dish.

  5. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.

107 home cooks made it!

Nutrition Facts (per serving)

312 Calories
23g Fat
21g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 312
% Daily Value *
Total Fat 23g 29%
Saturated Fat 7g 33%
Cholesterol 90mg 30%
Sodium 591mg 26%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 8g 15%
Vitamin C 3mg 3%
Calcium 116mg 9%
Iron 1mg 7%
Potassium 144mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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