Jalapeno Cheddar Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 cup finely ground cornmeal1 cup all-purpose flour1 Tbs. baking powder1 tsp. salt1/4 tsp. cayenne pepper1/4 cup sugar1/4 cup finely chopped seeded jalapeņo peppers3/4 cup grated sharp cheddar cheese1 egg1 cup buttermilk4 Tbs. (1/2 stick) unsalted butter, melted
Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.
In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeņos and cheese. Make a well in the center.
In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user ROWINGUNL.
In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeņos and cheese. Make a well in the center.
In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user ROWINGUNL.
Nutritional Info Amount Per Serving
- Calories: 224.5
- Total Fat: 9.7 g
- Cholesterol: 45.5 mg
- Sodium: 521.4 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 1.4 g
- Protein: 6.6 g
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