Jalapeño Cheddar Cornbread
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Jalapeño Cheddar Cornbread
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Delicious cornbread with fresh jalapenos and cheddar cheese. A quick and easy side dish for a weeknight meal.
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Ingredients
- 2 cup self-rising yellow cornmeal
- 1 cup self-rising flour
- 1.5 cups milk
- 4 large eggs
- 4 tablespoons vegetable oil
- 1 Jalapeño finely diced (you can save a few thin slices to decorate the top if you'd like)
- 1 cup cheddar cheese shredded
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Instructions
- Preheat oven to 400 degrees F.
- In a bowl combine self-rising yellow cornmeal and self-rising flour.
- Add milk, eggs, and vegetable oil to the flour and stir to combine.
- Fold in the shredded cheddar cheese and sliced jalapenos.
- Pour cornbread batter into a greased 10-inch cast iron skillet.
- Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
- When finished baking cut and serve with butter.
Nutrition Information
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Serving
1slice
Calories
464kcal
(23%)
Carbohydrates
57g
(19%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
124mg
(41%)
Sodium
152mg
(6%)
Potassium
321mg
(9%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
359IU
(7%)
Vitamin C
2mg
(2%)
Calcium
177mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 464kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 124mg | 41% |
| Sodium | 152mg | 6% |
| Potassium | 321mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 177mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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