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Jalapeno Cheddar Cornbread Recipe
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Finely chopped jalapeno||3 Tablespoon (2 To 3)|
|Onion||1 Cup (16 tbs), minced|
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Grated cheddar cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 1899 Calories from Fat 504
% Daily Value*
Total Fat 56 g86%
Saturated Fat 27.7 g138.4%
Trans Fat 0 g
Cholesterol 544.5 mg
Sodium 4632.2 mg193%
Total Carbohydrates 263 g87.7%
Dietary Fiber 18.1 g72.3%
Sugars 19.7 g
Protein 77 g153.1%
Vitamin A 49.4% Vitamin C 53.3%
Calcium 129.4% Iron 78.8%
*Based on a 2000 Calorie diet
In a small saucepan over low heat, cook the jalapenos and onion in the buttermilk for a few minutes.
Remove the pan from the heat and allow the mixture to cool.
In a large mixing bowl, combine all the dry ingredients.
Mix the eggs and cheese together in another bowl.
Stir in the buttermilk mixture.
Pour the liquid ingredients into the dry ones and quickly mix them.
Pour the batter into the oiled pan.
Bake for 40 minutes, or until it turns golden brown, and a toothpick inserted in the center comes out clean.
Cool the cornbread slightiy, slice it, and serve, hot or at room temperature, accompanied by a flavored butter.