Jalapeno Cornbread
This cornbread cooks up deliciously moist. You can taste the peppers. They aren’t so overwhelmingly hot that you regret every bite. Not at all.
Servings 6 servings
Calories 521kcal
Equipment
Ingredients
- 2 teaspoons vegetable oil
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
- ½ cup unsalted butter melted
- 2 large eggs
- 1 ½ cups cheddar cheese shredded, divided
- ½ cup creamed style corn
- 2 jalapenos seeded, diced
- 1 jalapeno sliced
Instructions
- Place oil in a 10 inch cast iron skillet.
- Using a paper towel, spread the oil out over the bottom and sides of the pan.
- Place in the oven and preheat to 400 F.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
- Whisk in the buttermilk, butter, and eggs.
- Fold in 1 cup of the cheese, the corn and the diced jalapenos.
- Remove the skillet from the oven.
- Pour in the batter and spread out evenly.
- Top the batter with the remaining cheese and add the sliced jalapenos.
- Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.
- Let cool slightly before slicing and serving.
Notes
Great served with a little hot honey drizzled over the top!
Nutrition
Calories: 521kcal | Carbohydrates: 46g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 697mg | Potassium: 263mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1003IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 2mg