Jalapeño Cornbread Recipe
User Reviews
5.0
18 reviews
Excellent
Jalapeño Cornbread Recipe
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This deliciously sweet & spicy Jalapeño Cornbread is so simple and so flavorful! It's perfect with soup or for any celebration.
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Ingredients
- 2 cups cornmeal
- 1 1/3 cups all purpose flour
- 4 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cup Butter, softened
- 1/2 cup sugar
- 3 eggs
- 1 tbsp honey
- 1 2/3 cups milk, 2% or higher
- 3 jalapeños, seeds and membranes removed and minced (more or less to taste)
- 4 oz Colby Jack cheese, shredded (optional)
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Instructions
- Preheat oven to 400°F. Grease 9x13 dish and set aside.
- In a large bowl, mix together cornmeal, flour, baking powder and salt.
- Add butter, sugar, honey, eggs and milk and stir until combined (if you want cheese, fold in as well). Fold in chopped jalapeños and pour into greased dish.
- Bake for 24-28 minutes or until a toothpick inserted in middles comes out clean.
Nutrition Information
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Calories
356kcal
(18%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
374mg
(16%)
Potassium
336mg
(10%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
561IU
(11%)
Vitamin C
4mg
(4%)
Calcium
182mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 374mg | 16% |
| Potassium | 336mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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