Jalapeno Cornbread Recipe

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. self-rising cornmeal; 1/2 c. self-rising flour; 1/2 tsp. sugar; 1 medium onion, diced; 1 Tbsp. jalapeno pepper, chopped fine; 1/2 c. oil; 1 c. buttermilk; 1 (8 oz.) can creamed corn; 3/4 c. grated Cheddar cheese; 2 eggs

Servings: persons

1 c. self-rising cornmeal
1/2 c. self-rising flour
1/2 tsp. sugar
1 medium onion, diced
1 Tbsp. jalapeno pepper, chopped fine
1/2 c. oil
1 c. buttermilk
1 (8 oz.) can creamed corn
3/4 c. grated Cheddar cheese
2 eggs

1
Mix well.
2
Preheat oven to 450u00b0.
3
Place 3 tablespoons shortening in 9-inch black skillet.
4
When grease is hot, dust with thin layer of cornmeal on bottom and sides of skillet.
5
Pour in batter and cook until done.
6
Brown top with broiler.
7
Cooks in about 25 to 30 minutes.
8
Cornbread needs to go through sweat, so turn bread out of pan when it comes out of the oven.
9
Put bread back into skillet, bottom side up.
10
Let sit and cool.
11
Can be cooked in black 9 x 13-inch baking pan.

1206

kcal

Calories

108

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: 1 c. self-rising cornmeal, 1/2 c. self-rising flour, 1/2 tsp. sugar, 1 medium onion, diced, 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.

Jalapeno Cornbread

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