Yield: Serves 8
Jalapeno Cheddar Cornbread
Prep Time
10 minutes
Cook Time
20 minutes
Lightly sweet cornbread is loaded with spicy jalapenos, onion and cheese in this Jalapeño Cheddar Cornbread recipe. It's exactly the side dish you need on your dinner table tonight!
Ingredients
- 2 Tablespoons melted butter, for pan
- 1 ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 1 cup yellow cornmeal
- 1 Tablespoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoom cinnamon
- 1 cup milk (buttermilk is best, but any milk works too)
- 2 large eggs
- ¼ cup unsalted butter, melted
- ¾ teaspoon vanilla extract
- 2 jalapenos, seeded and diced
- ½ cup cheddar cheese, shredded
- 2 teaspoons minced onion
Instructions
- In a large bowl combine all ingredients. Stir until blended. Allow to sit about 5 minutes in bowl.
- Butter 9-inch round cake pan with 2 Tablespoons melted butter. Pour batter into pan.
- Bake in a 400 degree oven for 20-22 minutes. Serve immediately or cooled to room temperature.
Notes
- Best eaten in one to two days!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 386mgCarbohydrates: 36gFiber: 2gSugar: 8gProtein: 8g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.