Isabel Eats · by Isabel Orozco-Moore★ 4.9 (18)
Jalapeño Cornbread
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 14%
CARBS 35G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC25G OTHER8G TOTAL SUGAR
FAT 11G38% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, slightly sweet cornbread with a spicy jalapeño kick and melted cheddar cheese. Perfect as a side to soup or chili, or enjoyed on its own.
sidemexicanbaked good🍳 skillet🔥 ovenvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons unsalted butter, (melted)
- ½ cup cream-style corn
- ¼ cup shredded sharp cheddar cheese
- 2 large jalapeno peppers, (finely diced)
- 1 tablespoon oil (or butter)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 14%
CARBS 35G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC25G OTHER8G TOTAL SUGAR
FAT 11G38% OF CAL
4G SAT7G 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
- 20m
- Sodium
- 145mg
- Total sugar
- 8g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 145MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.