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Jalapeño Cheddar Cornbread

Delicious cornbread with fresh jalapenos and cheddar cheese. A quick and easy side dish for a weeknight meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 464 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. In a bowl combine self-rising yellow cornmeal and self-rising flour.
  3. Add milk, eggs, and vegetable oil to the flour and stir to combine.
  4. Fold in the shredded cheddar cheese and sliced jalapenos.
  5. Pour cornbread batter into a greased 10-inch cast iron skillet.
  6. Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
  7. When finished baking cut and serve with butter.

Nutrition Information

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

% 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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