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Jalapeño Cornbread
Jalapeno Cornbread is the perfect combination of sweet and spicy. It is the perfect side dish for your favorite soup or chili.
Course
Bread
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Resting Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
24
slices
Calories
256
kcal
Author
Leigh Anne Wilkes
Ingredients
3
cups
all purpose flour
1
cup
yellow cornmeal
1/4
cup
sugar
2
Tbsp.
baking powder
2
tsp.
salt
2
cups
milk
3
eggs
extra large, lightly beaten
1
cup
butter
melted, plus extra to grease the pan
4
cups
Cheddar cheese
grated, divided
1/3
cup
green onions
chopped, white and green parts, plus extra for garnish
2-3
Tbsp.
jalapeños
seeded and minced
Instructions
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 green onions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F
Grease a 9 x 13 x 2 inch baking pan
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped green onions.
Bake for 30-35 minutes or until a toothpick comes out clean
Cool and cut into squares
Serve warm or at room temperature
Nutrition
Calories:
256
kcal
|
Carbohydrates:
21
g
|
Protein:
8
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
63
mg
|
Sodium:
362
mg
|
Potassium:
224
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
515
IU
|
Vitamin C:
2
mg
|
Calcium:
221
mg
|
Iron:
1
mg