Jalapeno Cheddar Corn Bread by Daniel
by diannapeterson2003
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INGREDIENTS
- 2 cups AP flour
- 3/4 cup sugar
- 3/4 cup coarse cornmeal
- 2 teaspoons baking powder
- 2 teaspoons salt
- 9 tablespoons butter ; room temperature
- 1/2 cup creme fraiche
- 1/3 cup milk
- 4 eggs ; room temperature
- 1 8oz can corn ; drained
- 1/2 cup cheddar cheese ; shredded
- 1/3 cup pickled jalapenos ; chopped
INSTRUCTIONS
Center a rack in oven and preheat to 350. Grease a 9" baking pan.
Whisk together flour, sugar, cornmeal, baking powder and salt in a large mixing bowl. Warm butter, creme fraiche and milk in a saucepan over low heat just until the butter melts. While whisking continuously, add the eggs. Add egg mixture to dry ingredients. Stir in corn, cheese and jalapenos. Spread batter into the prepared pan and bake for 30-35 minutes or until golden brown.
NOTES
diannapeterson2003
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (406g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 830 | ||
| Calories from Fat: 354 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 39.4g | 53 % | |
| Saturated Fat 24.1g | 120 % | |
| Monounsaturated Fat 10.2g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 107mg | 33 % | |
| Sodium 11141.3mg | 384 % | |
| Potassium 477.2mg | 13 % | |
| Total Carbohydrate 95.7g | 28 % | |
| Dietary Fiber 3.3g | 13 % | |
| Sugars, other 92.3g | ||
| Protein 22.6g | 32 % | |
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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. |
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Calories per serving: 830
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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