Jalapeño Cheddar Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, cheesy cornbread with jalapeños and sharp cheddar, finished with crisp golden edges. The balance of heat and savory cheese makes it a perfect side for chili or barbecue.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup yellow or white cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar ((or increase to ¼ cup if you like your cornbread a little sweeter like me))
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 ½ cups whole buttermilk
- ½ cup (1 stick) unsalted butter, (melted and slightly cooled)
- 2 large eggs
- 1 medium jalapeño pepper,
- 1 cup grated sharp cheddar cheese
- 2 tablespoons chopped fresh chives or green onions
- 2 tablespoons vegetable oil
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 424mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 155mg
- Calcium
- 176mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 424MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.