Jalapeno Cornbread With Cheddar Cheese

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.5
  • Total Fat: 8.9 g
  • Cholesterol: 36.5 mg
  • Sodium: 419.0 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Jalapeno Cornbread With Cheddar Cheese calories by ingredient
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Number of Servings: 12


    Yellow Cornmeal, 1 cup (remove)
    *Flour, white, 1 cup (remove)
    Baking Powder, 2.5 tsp (remove)
    Baking Soda, .5 tsp (remove)
    Salt, 1 tsp (remove)
    Granulated Sugar, 9 tsp (remove)
    Jalapeno Peppers, .25 cup, sliced (remove)
    *PC Blue Menu Peaches & Cream Whole Kernel Corn, 1 cup (remove)
    Sour Cream, reduced fat, 1 cup (remove)
    Egg, fresh, 1 large (remove)
    Milk, 1%, .75 cup (remove)
    Butter, unsalted, 2 tbsp (remove)
    *Lactantia Olivina Margarine, 6 tsp (remove)
    Cheddar Cheese, .5 cup, shredded (remove)


Spray 9-inch square baking pan with Pam and set aside. Heat oven to 400.

In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, cheese, and corn kernels.

Heat the skillet or pan in the oven or on the stovetop.

Whisk together the sour cream, milk, egg, and melted butter. Stir the wet mixture into the dry ingredients. Spread in the hot greased skillet or baking pan.

Bake for 25 to 30 minutes, until set and lightly browned around the edges. Cool in the pan on a rack; cut into squares or wedges.

Makes 12 squares

Number of Servings: 12

Recipe submitted by SparkPeople user MILLIEBEAN.

TAGS:  Side Items |

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