Jalapeño Cornbread
User Reviews
5.0
111 reviews
Excellent
Jalapeño Cornbread
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Our delicious cheddar Jalapeño Cornbread recipe only takes 15 minutes, and is made moist and flavorful from the buttermilk, honey and cheddar cheese.
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Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter , melted and slightly cooled
- 1 cup buttermilk
- 2 Tablespoons honey
- 2 eggs
- 1-2 fresh jalapeño peppers , seeded and minced
- 1 heaping cup shredded cheddar cheese , or pepperjack cheese, (optional)
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Instructions
- Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
- Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
- Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
- Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Equipments used:
Notes
- Storage Instructions: Cover and store at room temperature for 1-2 days or in the fridge for up to a week.
- Freezing Instructions: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.
- To make Muffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
- Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
- Skillet Jalapeño Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states.
- Buttermilk Cornbread has a more sweet, cake like texture.
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
67mg
(22%)
Sodium
413mg
(17%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
428IU
(9%)
Vitamin C
2mg
(2%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 413mg | 17% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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