Egg-Free Jalapeno Cornbread
- Number of Servings: 8
Ingredients
1 cup all purpose flour1 cup yellow corn meal3 teaspoons baking powder1/2 teaspoons salt1/4 teaspoon baking soda1 cup buttermilk3 tablespoons olive oil1/4 cup pickled Jalapenos chopped2 tablespoons olive oil (for skillet)
Heat oven to 425 degrees F.
Put 10-inch cast iron skillet in oven to get hot.
Mix dry ingredients together well. Mix together wet ingredients. Add the wet ingredients with the dry ingredients just until mixed. Do not over mix.
Take hot skillet from oven, add the olive oil. Add the cornbread mixture and return to oven.
Bake for 25 to 30 minutes or until a crispy brown.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user SREEVES2.
Put 10-inch cast iron skillet in oven to get hot.
Mix dry ingredients together well. Mix together wet ingredients. Add the wet ingredients with the dry ingredients just until mixed. Do not over mix.
Take hot skillet from oven, add the olive oil. Add the cornbread mixture and return to oven.
Bake for 25 to 30 minutes or until a crispy brown.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user SREEVES2.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 7.5 g
- Cholesterol: 1.3 mg
- Sodium: 604.9 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 0.9 g
- Protein: 4.4 g
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