Easy Cornbread Recipe
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Handle the Heat · by Tessa Arias★ 4.7 (6)

Easy Cornbread Recipe

NUTRITION · PER SERVING110M COOK
CAL 20%·PRO 18%
CARBS 47G47% OF CAL
4G FIBER33G OTHER10G TOTAL SUGAR
FAT 20G45% OF CAL
10G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist and buttery cornbread with jalapeños and honey butter. A classic Southern side for BBQ or Thanksgiving dinner.

sideamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 3 large eggs, (at room temperature)
  • 1 cup (237 ml) buttermilk, (at room temperature)
  • 1 cup (237 ml) milk, (at room temperature)
  • ½ cup (114 grams) sour cream, (at room temperature)
  • 2 tablespoons (42 grams) honey
  • 1 1/2 cups (274 grams) yellow cornmeal, (preferably stone-ground)
  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 2 tablespoons (25 grams) granulated sugar
  • 3/4 teaspoon fine sea salt
  • 4 tablespoons (57 grams) unsalted butter, (melted)
  • 8 ounces (227 grams) fresh or canned sweet corn, (drained and rinsed)
  • 1 stick (113 grams) unsalted butter, (divided, at room temperature)
  • 2 fresh jalapeños, (diced (remove ribs and seeds for less spice))
PREP
10M
SODIUM
331MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.