Try this Cheddar Jalapeno Cornbread recipe, or contribute your own.
Suggest a better description1. Preheat oven to 375 degrees. Spray a 9x9 inch glass pan with cooking spraynand set aside.
2. Sift together the flour, cornmeal, baking powder, and salt into a medium bowl.
3. In a smaller bowl, stir te baking soda into the buttemilk. Whisk in the egg, sugar, and oil. Then stir in the corn, onions, jalapeno and cheese.
4. Put the butter in the glass pan and set in the hotmoven until the butter melts. Tilt the pan to coat the sides and bottom. Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible.
5. Scrape the batter into the hot, buttered pan and bake until golden brown, 20-25 minutes.
6. Let cool a few moments, then cut into squaresnand serve.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 274 | ||
Calories from Fat: 125 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 23.3mg | 7 % | |
Sodium 1089.5mg | 38 % | |
Potassium 218.3mg | 6 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 30.2g | ||
Protein 6g | 9 % | |
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: 274
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