Try this Western Style Jalapeno Cornbread recipe, or contribute your own.
Suggest a better descriptionCombine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or until golden brown. Cool slightly and serve immediately. Recipe by: Jo Anne Merrill Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Dec 19, 1997
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 6 | ||
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Calories: 283 | ||
Calories from Fat: 109 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 364mg | 112 % | |
Sodium 535.2mg | 18 % | |
Potassium 280.8mg | 7 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 27.3g | ||
Protein 16.2g | 23 % | |
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: 283
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