Jalapeño Cornbread Recipe
This deliciously sweet & spicy Jalapeño Cornbread is so simple and so flavorful! It's perfect with soup or for any celebration.
Servings: 12
Ingredients
- 2 cups cornmeal
- 1 1/3 cups all purpose flour
- 4 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cup butter, softened
- 1/2 cup sugar
- 3 eggs
- 1 tbsp honey
- 1 2/3 cups milk, 2% or higher
- 3 jalapenos, seeds and membranes removed and minced (more or less to taste)
- 4 oz Colby Jack cheese, shredded (optional)
Instructions
- Preheat oven to 400°F. Grease 9x13 dish and set aside.
- In a large bowl, mix together cornmeal, flour, baking powder and salt.
- Add butter, sugar, honey, eggs and milk and stir until combined (if you want cheese, fold in as well). Fold in chopped jalapeños and pour into greased dish.
- Bake for 24-28 minutes or until a toothpick inserted in middles comes out clean.
Nutrition
Calories: 356kcal | Carbohydrates: 43g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 374mg | Potassium: 336mg | Fiber: 3g | Sugar: 12g | Vitamin A: 561IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 2mg