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5
from 1 vote
Jalapeno Cornbread
This easy Jalapeño Cornbread recipe is full of spicy, cheesy goodness and makes a perfect side to pair with barbecued meats, chilis, or comfort foods of any kind!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
10
slices
Author:
Rebecca
Ingredients
1
cup
yellow cornmeal
1
cup
all-purpose flour
¼
cup
granulated sugar
3
teaspoons
baking powder
1
teaspoon
kosher salt
1
cup
whole milk
1
large egg
beaten
¼
cup
vegetable oil
½
cup
jalapeno peppers
minced, about 4 peppers
½
cup
Colby Jack cheese
grated
3
tablespoons
butter
softened
Instructions
Preheat oven to 425°F and grease a 10-inch cast iron skillet with butter and set aside.
In a large bowl, combine the corn meal, flour, sugar, baking powder, and salt.
In a separate medium bowl, combine the milk, eggs, and oil. Add the wet ingredients to the dry ingredients and stir just until combined.
Fold in the jalapeno peppers and cheese and pour the batter into the prepared skillet. Bake for 25 minutes.
Remove from oven and spread the butter over the top of the cornbread. Cut into wedges and enjoy.
Nutrition
Calories:
252
kcal
|
Carbohydrates:
28
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
34
mg
|
Sodium:
321
mg
|
Potassium:
243
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
280
IU
|
Vitamin C:
5.4
mg
|
Calcium:
130
mg
|
Iron:
1.3
mg