Jalapeno Cornbread Recipe

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. sausage or bacon, diced; 1/2 c. sifted all-purpose flour; 3 tsp. baking powder; 2 tsp. sugar; 3/4 tsp. salt; 1 1/2 c. cornmeal; 1 egg, beaten; 3 Tbsp. melted butter; 3/4 c. buttermilk; 1/2 c. canned Mexican-style corn, drained; 1/4 c. canned green chilies, drained and diced

Servings: persons

1/2 lb. sausage or bacon, diced
1/2 c. sifted all-purpose flour
3 tsp. baking powder
2 tsp. sugar
3/4 tsp. salt
1 1/2 c. cornmeal
1 egg, beaten
3 Tbsp. melted butter
3/4 c. buttermilk
1/2 c. canned Mexican-style corn, drained
1/4 c. canned green chilies, drained and diced

1
Fry sausage or bacon until crisp; drain.
2
Save drippings. Sift next 4 ingredients.
3
Stir in cornmeal.
4
Combine egg, butter and buttermilk; combine with dry ingredients, corn, chilies and sausage or bacon.
5
Mix until just blended; do not overbeat. Batter will be stiff.
6
In a 10-inch cast iron skillet, heat drippings approximately 1/8-inch deep, over medium heat until sizzling.
7
Spoon batter into skillet.
8
Bake at 400u00b0 for 20 to 25 minutes.

966

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

You need 11 ingredients. The key ingredients include: 1/2 lb. sausage or bacon, diced, 1/2 c. sifted all-purpose flour, 3 tsp. baking powder, 2 tsp. sugar, and more.

Yes, Jalapeno Cornbread falls under the Meat & Poultry 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 Cornbread

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