Jalapeno Cornbread From El Paso Restaurant Recipe

Name: Jalapeno Cornbread From El Paso Restaurant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cornmeal; 3/4 cup sugar, plus; 2 tablespoons sugar; 1/4 tablespoon salt; 1/2 cup all-purpose flour, plus; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 cups buttermilk; 1 cup egg yolk; 1/4 cup salad oil; 1/4 cup minced yellow onion; 1/4 cup minced green bell pepper, plus; 3 tablespoons minced green bell peppers; 1 tablespoon minced jalapeno pepper; 2 1/2 tablespoons diced pimentos; 1 1/2 cups whole kernel corn (frozen or fresh)

Servings: persons

1 1/2 cups cornmeal
3/4 cup sugar, plus
2 tablespoons sugar
1/4 tablespoon salt
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1 cup egg yolk
1/4 cup salad oil
1/4 cup minced yellow onion
1/4 cup minced green bell pepper, plus
3 tablespoons minced green bell peppers
1 tablespoon minced jalapeno pepper
2 1/2 tablespoons diced pimentos
1 1/2 cups whole kernel corn (frozen or fresh)

1
Heat oven to 350 degrees. Grease an 8- x 4-inch loaf pan or 8- x 8-inch square pan and set aside. In a large bowl, combine cornmeal, sugar, salt, flour, baking powder and baking soda. In a separate bowl, mix buttermilk, eggs and oil with an electric mixer. Pour the buttermilk mixture into the cornmeal mixture and stir well.
2
Stir in the onion, green pepper, jalapenos, pimentos and corn. Pour mixture into prepared pan and bake 18 minutes or until a toothpick comes out clean. If using a square pan, check bread for doneness after 12-15 minutes. Serve hot.
3
Approximate values per serving: 166 calories, 7 g fat, 31 mg cholesterol, 4 g protein, 22 g carbohydrates, 1 g fiber, 374mg sodium, 39 percent calories from fat.

1256

kcal

Calories

Fat

102

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 17 ingredients. The key ingredients include: 1 1/2 cups cornmeal, 3/4 cup sugar, plus, 2 tablespoons sugar, 1/4 tablespoon salt, and more.

Yes, Jalapeno Cornbread From El Paso Restaurant 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.

Jalapeno Cornbread From El Paso Restaurant

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