Jalapeno Cornbread

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. cornmeal mix; 1/2 c. self-rising flour; 1/2 tsp. soda; 3 Tbsp. sugar; 1/2 c. salad oil; 1 large onion, chopped; 1/2 c. jalapeno peppers; 1 1/2 c. grated Cheddar cheese; 2 1/2 c. buttermilk; 3 eggs; 1 c. cream-style corn

Eats Now Editorial Team · 2344 kcal · Salads

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Jalapeno Cornbread – a delicious recipe with cornmeal mix, flour, soda, sugar, salad oil, onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3 c. cornmeal mix
1/2 c. self-rising flour
1/2 tsp. soda
3 Tbsp. sugar
1/2 c. salad oil
1 large onion, chopped
1/2 c. jalapeno peppers
1 1/2 c. grated Cheddar cheese
2 1/2 c. buttermilk
3 eggs
1 c. cream-style corn

1
Mix well all ingredients.
2
Pour into greased and hot iron skillets.
3
Bake at 325u00b0 to 350u00b0.
4
May be frozen for later use.

2344

kcal

Calories

212

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 11 ingredients. The key ingredients include: 3 c. cornmeal mix, 1/2 c. self-rising flour, 1/2 tsp. soda, 3 Tbsp. sugar, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
2344 kcal
Category
Salads

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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