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Photo by Lauren Bosak licensed under CC BY-SA 2.0
Jalapeño Cheddar Cornbread – Nutritional Facts
Per Serving (1 Square of a 9×13″ Pan, Based on a 2,000-Calorie Daily Diet)
| Nutrient | Amount (% DV) |
|---|---|
| Calories | 350 |
| Total Fat | 21g (27%) |
| Saturated Fat | 12g (60%) |
| Cholesterol | 90mg (30%) |
| Sodium | 490mg (21%) |
| Total Carbohydrate | 29g (11%) |
| Dietary Fiber | 2g (7%) |
| Sugars | 4g |
| Protein | 9g (18%) |
| Iron | 1.9mg (11%) |
| Potassium | 180mg (4%) |
Jalapeno Cheddar Cornbread
Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs lightly beaten
- ½ pound 2 sticks unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar grated, divided
- 1/3 cup chopped scallions white and green parts, plus extra for garnish (3 scallions)
- 3 tablespoons seeded and minced fresh jalapeno peppers 2 to 3 peppers
Instructions
- Preheat the oven to 350 degrees
- Grease a 9 x 13 x 2-inch baking pan
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
- In separate bowl, combine the milk, eggs, and butter
- Stir the wet ingredients into the dry until most of the lumps are dissolved
- Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions
- Bake for 30 to 35 minutes, or until a toothpick comes out clean
- Serve warm or at room temperature
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