Jalapeno Cornbread

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cornmeal; 1 tsp. salt; 2 eggs; 1 big onion, grated; 1 Tbsp. oil or shortening; 1 c. milk; 1/2 tsp. baking soda; 1 c. yellow creamed corn; 3 jalapeno peppers, grated; 1/2 lb. Cheddar cheese, grated

Eats Now Editorial Team · 661 kcal · General

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Jalapeno Cornbread – a delicious recipe with cornmeal, salt, eggs, onion, oil, milk. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. cornmeal
1 tsp. salt
2 eggs
1 big onion, grated
1 Tbsp. oil or shortening
1 c. milk
1/2 tsp. baking soda
1 c. yellow creamed corn
3 jalapeno peppers, grated
1/2 lb. Cheddar cheese, grated

1
Mix the dry ingredients together.
2
In a separate bowl, mix the wet ingredients, then mix together.
3
Bake at 450u00b0 for 30 to 40 minutes.

661

kcal

Calories

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 c. cornmeal, 1 tsp. salt, 2 eggs, 1 big onion, grated, and more.

Yes, Jalapeno 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.

Quick Info

Servings
4 servings
Calories
661 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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