Preheat oven to 425. Grease 8" square pan, cast iron skillet or cornbread mold. In bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry ingredients, add egg, milk, sour cream, oil and jalapenos. Mix until smooth.
Pour into prepared pan. Bake 20-25 minutes or until golden.
Per serving: 320 calories, 13 g fat, 50 mg cholesterol, 600 mg sodium, 44 g carbs, 1 g fiber, 7 g protein.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 6|
|Calories from Fat: 86 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 41.9mg||13 %|
|Sodium 305.5mg||11 %|
|Potassium 133.7mg||4 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 31.7g|
|Protein 5.7g||8 %|
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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: 238
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