Mild Jalapeno Cornbread Recipe

Name: Mild Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. flour; 1 1/2 c. cornmeal; 2 tsp. sugar; 1 tsp. baking soda; 1 tsp. baking powder; 1 1/2 c. buttermilk; 1 tsp. salt; 7 oz. can mild jalapeno peppers, chopped; 1 1/2 c. minced onions; 2 eggs, beaten; 1 c. sharp Cheddar cheese; 3 Tbsp. bacon drippings

Servings: persons

1/2 c. flour
1 1/2 c. cornmeal
2 tsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1 1/2 c. buttermilk
1 tsp. salt
7 oz. can mild jalapeno peppers, chopped
1 1/2 c. minced onions
2 eggs, beaten
1 c. sharp Cheddar cheese
3 Tbsp. bacon drippings

1
Combine dry ingredients except salt in a large bowl.
2
Heat milk with salt until hot.
3
Add jalapenos and onions.
4
Cover and cook 30 minutes over low heat.
5
Cool.
6
Combine eggs and Cheddar cheese.
7
Blend dry ingredients, liquids, cheese mixture and bacon drippings until smooth.
8
Pour into a well-greased 9-inch square baking pan.
9
Bake in preheated 425u00b0 oven for 40 to 50 minutes.

1268

kcal

Calories

104

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 12 ingredients. The key ingredients include: 1/2 c. flour, 1 1/2 c. cornmeal, 2 tsp. sugar, 1 tsp. baking soda, and more.

Yes, Mild 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.

Mild Jalapeno Cornbread

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