Jalapeño Cheddar Cornbread
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Jalapeño Cheddar Cornbread
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A delicious cornbread recipe that is full of flavor
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Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs lightly beaten
- ½ pound unsalted butter, melted, plus extra to grease the pan (2 sticks)
- 8 ounces aged extra-sharp Cheddar grated, divided
- ⅓ cup chopped scallions white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeño peppers
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Instructions
- 1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- 2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- 3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Nutrition Information
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Calories
437kcal
(22%)
Carbohydrates
41g
(14%)
Protein
12g
(24%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Cholesterol
105mg
(35%)
Sodium
543mg
(23%)
Potassium
389mg
(11%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
850IU
(17%)
Vitamin C
5.9mg
(7%)
Calcium
286mg
(29%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 12large pieces
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 105mg | 35% |
| Sodium | 543mg | 23% |
| Potassium | 389mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 286mg | 29% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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