Jalapeno Cornbread Paganini Style
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c stone ground yellow corn meal3/4 c all purpose flour2 t baking powder1 t baking soda2T granulated sugar1/2 t salt3 large eggs14 3/4 oz can of cream style corn1 c butter milk2 T melted butter (cooled)1 c grated cheddar cheese1/4 c chopped jalapeno peppers
In a large bowl combine the cornmeal, flour, baking powder, baking soda, sugar, and salt.
In a little smaller bowl beat the egg briefly and then combine with the corn, buttermilk, butter, cheese and pepper.
Stir this into the cornmeal-flour mixture, and pour it into a briefly preheated 9" cast iron skillet.
B=Bake for about 25 minutes (or tell a tester comes clean) at 400 degrees.
Serving Size: Makes 8 wedged slices
Number of Servings: 8
Recipe submitted by SparkPeople user MADELOWE.
In a little smaller bowl beat the egg briefly and then combine with the corn, buttermilk, butter, cheese and pepper.
Stir this into the cornmeal-flour mixture, and pour it into a briefly preheated 9" cast iron skillet.
B=Bake for about 25 minutes (or tell a tester comes clean) at 400 degrees.
Serving Size: Makes 8 wedged slices
Number of Servings: 8
Recipe submitted by SparkPeople user MADELOWE.
Nutritional Info Amount Per Serving
- Calories: 263.0
- Total Fat: 5.8 g
- Cholesterol: 78.7 mg
- Sodium: 698.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 2.4 g
- Protein: 6.6 g
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