The Girl Who Ate Everything · by Christy Denney
Jalapeno Cheddar Cornbread
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 15%
CARBS 32G32% OF CAL
4G FIBER16G OTHER12G TOTAL SUGAR
FAT 26G59% OF CAL
15G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist cornbread with spicy jalapeños and sharp cheddar cheese. A savory side dish especially good alongside chili.
sideamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup butter (melted)
- 2 large eggs
- ½ cup sugar
- 1 cup buttermilk ((see note for substitute))
- 1 cup fine cornmeal ((found by the flour))
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup shredded cheddar cheese
- 1 large jalapeno, seeded and diced
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 15%
CARBS 32G32% OF CAL
4G FIBER16G OTHER12G TOTAL SUGAR
FAT 26G59% OF CAL
15G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 609mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 130mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.