Savory Cheddar Jalapeno Cornbread
Ingredients
Dry Ingredients
-
2
cups
yellow cornmeal
-
6
tablespoons
all-purpose flour
-
3
teaspoons
baking powder
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
2
fresh
jalapenos, finely chopped
-
2
cups
shredded cheddar cheese
Wet Ingredients
-
1½
cups
buttermilk
-
2
large
eggs
-
¼
cup
unsalted butter, melted
-
2
tablespoons
unsalted butter (for greasing)
Instructions
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine cornmeal, flour, baking powder, salt, pepper, jalapenos, and shredded cheddar.
- Add the eggs, melted butter, and buttermilk to the dry ingredients and stir until just combined.
- Heat a 10-inch cast iron skillet on medium heat and melt 2 tablespoons of butter to grease the skillet.
- Pour the batter into the hot skillet and place it in the oven.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Allow the cornbread to cool for at least 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
16
Calories
198
Total fat
13g
Total carbohydrates
12g
Total protein
6g
Sodium
mg
Cholesterol
mg
You might also like