Jalapeño Cornbread

Preparation time: 10 min Servings: 8
Cooking time: 30 min

Ingredients:

1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt (optional)
1 cup buttermilk
1/2 cup all purpose flour
1/4 cup olive oil
2 large eggs
1/4 lb cheddar cheese, shredded
1 cup yellow cornmeal
2 jalapeno peppers, seeded and minced
1/2 cup apple butter, optional

Cooking Directions:

Preheat oven to 350°F. Sift together first 5 ingredients in a mixing bowl. Stir in cheese and peppers. Lightly beat eggs in another bowl until blended. Add buttermilk and oil and mix thoroughly. Transfer egg mixture to corn meal mixture and stir until mixture is just combined. Pour batter into buttered 8 in. square baking pan. Bake 25-30 minutes or until tester comes out clean when inserted in center. Serve cornbread with apple butter if desired.

Nutrition Facts

Calories 290
% Calories From Fat 43.4%
Total Fat 14g
Saturated Fats 4.9g
Mono-unsaturated Fats 7.2g
Poly-unsaturated Fats 1.4g
Cholesterol 71mg
Sodium 480mg
Total Carbohydrates 32g
Dietary Fiber 1.4g
Sugar 8.7g
Protein 8.8g

More Information

Vitamins

Thiamin B1 0.22 mg
Vitamin B12 0.35 mcg
Vitamin K 5.6 mcg
Vitamin A 310 IU
Niacin B3 1.6 mg
Pantothenic Acid 0.32 mg
Riboflavin B2 0.31 mg
Vitamin C 2.1 mg
Vitamin D 6.9 IU
Vitamin B6 0.1 mg
Vitamin E 1.3 mg
Choline 40 mg

Minerals

Manganese 0.16 mg
Magnesium 20 mg
Calcium 250 mg
Zinc 0.88 mg
Phosphorus 270 mg
Copper 0.054 mg
Fluoride 5.7 mcg
Selenium 11 mcg
Sodium 480 mg
Potassium 150 mg
Iron 1.8 mg

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