Jalapeño Cheese Bread
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Jalapeño Cheese Bread
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This jalapeño cheese cornbread recipe is absolutely delicious and so easy to make. The perfect side dish for fall comfort food.
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Ingredients
- 1 cup (150g) fine cornmeal
- 1¼ cup (175g) flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ⅓ cup (75g) sugar
- ½ cup (110g) melted butter
- 2 eggs
- 1 cup (250ml) buttermilk
- 1 cup (100g) shredded/grated cheddar cheese
- 1-2 jalapeños finely chopped - remove the seeds if you want less heat
Instructions
- Preheat the oven to 350°F/180°C and grease a 10in/26cm skillet or cake pan with butter.
- Stir together the dry ingredients in a large mixing bowl.
- Whisk together the wet ingredients then pour into the dry ingredients and mix together.
- Fold in the shredded cheese and chopped jalapeños.
- Pour the cornbread batter into the prepared pan.
- Place in a preheated oven and allow to bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Remove the cornbread from the oven and allow to cool before slicing and serving warm with butter and a drizzle of honey.
Nutrition Information
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Calories
295kcal
(15%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
69mg
(23%)
Sodium
539mg
(22%)
Potassium
183mg
(5%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
499IU
(10%)
Vitamin C
7mg
(8%)
Calcium
137mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 69mg | 23% |
| Sodium | 539mg | 22% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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