Jalapeno Cheddar Cornbread
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Jalapeno Cheddar Cornbread calories by ingredient
Introduction
Borrowed from http://www.williams-sonoma.com/recipe/jalapeno-cheddar-corn-bread.html Borrowed from http://www.williams-sonoma.com/recipe/jala
peno-cheddar-corn-bread.html
Number of Servings: 9
Ingredients
-
1 cup finely ground cornmeal
1 cup all-purpose flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 cup sugar
1/4 cup finely chopped seeded jalapeņo peppers
3/4 cup grated sharp cheddar cheese
1 egg
1 cup buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
Directions
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.