Jalapeno Cheddar Cornbread
Servings 10 servings
Calories 321kcal
Ingredients
- 8 Tbsp butter divided use
- 1 1/2 cups plain yellow cornmeal
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp granulated garlic
- 2 cups shredded sharp cheddar cheese divided use
- 1 cup buttermilk
- 2 large eggs
- 2 small-medium jalapenos seeded and diced
- 1/2 cup chopped green onions
Instructions
- Preheat oven to 375°F. Place 1 Tbsp butter in a 10-inch cast iron skillet and into the oven while it preheats. (Melt the remaining 7 Tbsp butter in a microwave safe bowl for the batter.)
- In a medium bowl use a whisk to sift together cornmeal, flour, sugar, baking powder, salt, baking soda and garlic.
- In a separate bowl whisk together buttermilk, melted butter and eggs.
- Add the wet ingredients to the dry ingredients mixing until fully moistened.
- Use a large spatula to mix in 1 cup cheddar cheese, diced jalapeno and green onions. Stir to evenly distribute.
- Remove skillet from oven and swirl to coat the bottom and sides with butter. Pour cornbread batter evenly into the pan. Sprinkle with the remaining 1 cup shredded cheddar cheese.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
- Cut into wedges and serve.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 35g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 604mg | Potassium: 294mg | Fiber: 3g | Sugar: 7g | Vitamin A: 652IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 2mg