Jalapeno Pepper Jack Cornbread
Servings 9 servings
Calories 387kcal
Ingredients
- 1 1/3 cup plain yellow cornmeal
- 1 1/3 cup all purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1 1/2 tsp garlic salt
- 1 tsp ground cumin
- 2 cups shredded pepper jack cheese
- 1 large jalapeno pepper seeded and finely diced
- 1 small sweet onion finely diced
- 3 large eggs
- 1 cup buttermilk
- 1 cup cream style corn
- 4 Tbsp butter
Instructions
- Preheat the oven to 425° and butter the sides and bottom of a 9 x 9 inch non-stick baking pan. Set aside.
- In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
- Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
- In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.
- Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
- Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.
- Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.
Nutrition
Serving: 1piece | Calories: 387kcal | Carbohydrates: 46g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 705mg | Potassium: 401mg | Fiber: 3g | Sugar: 9g | Vitamin A: 524IU | Vitamin C: 5mg | Calcium: 302mg | Iron: 3mg