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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 15 servings |
||
| Calories 238 | ||
| Calories from Fat 136 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 8.8g | 44% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 523mg | 21% | |
| Potassium 150mg | 4% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 3.0g | ||
| Protein 7.0g | 14% | |
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Jalapeno and Cheddar Cornbread
By: Sue L
Sep 3, 2002
Flavorful with chiles, this would go great with ham & beans or grilled steak.
SERVES 15
Ingredients
- 2 cups yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking soda
- 1 1/2 cups grated sharp cheddar cheese
- 1 (15 ounce) can creamed corn
- 1/2 cup canned sliced jalapeno, drained
- 1 cup buttermilk
- 4 eggs, lightly beaten
- 3/4 cup unsalted butter, melted
Directions
1
Preheat the oven to 375°F.2
Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.3
In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.4
Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.5
Stir in the melted butter.6
Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.7
Remove from oven and let cool in pan 15 minutes then cool on wire rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Course > Lunch/Snacks
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Elizardbeth
On May 7, 2008
My husband and I thought this was really bland and needed more sugar and less eggs.
From: Miss Annie
On Mar 12, 2003
A very nice bread recipe. I made the cornbread as per directions, except I cooked it in 2 cast iron skillets with a little fat. I put the skillets in the oven and got the fat very hot, then added the cornbread mixture. The bottom of the cornbread turns out crisp, which helps hold it's shape when cut. We absolutely loved the flavor of this cornbread. Spicy and totally irresistable. Thanks for sharing this keeper.
From: GinnyP
On Mar 8, 2003
There are so many variations of corn bread, and this is yet another wonderful one! It's got that grainy, crumbly texture. It's so flavorful. I thought I had creamed corn on hand, but no. So, since I learned that canned cream corn is merely split corn kernels, I processed my whole kernel corn briefly in my mini-prep and it worked beautifully. Thanks Sue L!
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