Savory Jalapeño Cornbread Recipe

Name: Savory Jalapeño Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red onion, chopped; 2 teaspoons canned chopped jalapenos; 1 tablespoon bacon grease; 3/4 cup cornmeal; 1 1/8 cups flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/3 cup shortening; 1 egg; 1/2 cup heavy whipping cream; 1/2 cup milk; 2 tablespoons real maple syrup; 1 carrot, shredded

Servings: persons

1/2 red onion, chopped
2 teaspoons canned chopped jalapenos
1 tablespoon bacon grease
3/4 cup cornmeal
1 1/8 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup shortening
1 egg
1/2 cup heavy whipping cream
1/2 cup milk
2 tablespoons real maple syrup
1 carrot, shredded

1
Preheat oven to 375 degrees and grease a 9x9-inch Pyrex baking dish.
2
Saute onion and jalapeno in bacon grease.
3
Whisk together dry ingredients.
4
Cut shortening into dry ingredients.
5
In separate bowl, whisk together egg, cream, milk and syrup.
6
Add egg mixture, carrot and onion mixture to dry ingredients. Stir by hand until just mixed.
7
Pour into prepared Pyrex and bake for 35-40 minutes or until browned and done.

377

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 13 ingredients. The key ingredients include: 1/2 red onion, chopped, 2 teaspoons canned chopped jalapenos, 1 tablespoon bacon grease, 3/4 cup cornmeal, and more.

Yes, Savory Jalapeño 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.

Savory Jalapeño Cornbread

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