Jalapeno And Cheddar Cornbread Recipe

Name: Jalapeno And Cheddar Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375u00b0F.
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, jalapenos, 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.

1229

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups yellow cornmeal, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons baking soda, and more.

Yes, Jalapeno And Cheddar Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno And Cheddar Cornbread

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