1. Preheat oven to 350.
Butter 13x9x2 in metal baking pan.
Whisk flour, cornmeal, sugar, salt, baking powder, & baking soda in a large bowl to blend
Stir in green onions & jalapeno.
Whisk buttermilk & eggs in medium bowl to blend, then whisk in melted butter.
2. Add buttermilk mixture to dry ingredients & stir just until blended ( do not overmix).
Transfer batter t prepaared pan.
Bake cornbread until lightly browned on top & tester comes out clean.
Cool completely in pan.
Cornbread can be prepared 1 day ahead. Store at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 10|
|Calories from Fat: 72 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 99mg||30 %|
|Sodium 243.9mg||8 %|
|Potassium 185.1mg||5 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 31.7g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 232
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