Try this Jalapeno Cornbread recipe, or contribute your own.
Suggest a better description1. In separate pans, sweat the onion and jalapenos. Set aside and allow to cool. Brush corn with oil and season with salt and pepper. Grill until golden brown and toasted. Cut kernels from cobs and set aside.
2. Whisk together butter and sugar. Whisk in eggs. Stir in buttermilk and baking soda. Stir in dry ingredients. Add vegetables to taste. Stir in cheese.
3. Transfer to 2 greased and parchment lined hotel pans. Bake at 350 degrees in convection oven until fully cooked, about 35 minutes. Allow to cool for 15 minutes before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (9145g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 20623 | ||
Calories from Fat: 6970 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 774.4g | 1033 % | |
Saturated Fat 428.2g | 2141 % | |
Monounsaturated Fat 213.2g | ||
Polyunsanturated Fat 59.4g | ||
Cholesterol 6731.3mg | 2071 % | |
Sodium 24887.1mg | 858 % | |
Potassium 12487.1mg | 329 % | |
Total Carbohydrate 3024.9g | 890 % | |
Dietary Fiber 138.5g | 554 % | |
Sugars, other 2886.4g | ||
Protein 455g | 650 % | |
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: 20623
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