Jalapeño Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist cornbread studded with jalapeños and cream cheese, finished with a honey-jalapeño glaze. Balances sweet and heat for a Southern-inspired side that works with any meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 cups all purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter (melted and cooled)
- 1 ¼ cups whole milk
- ½ cup vegetable oil
- 3 large eggs (room temperature)
- 1 jalapeno pepper
- 8 ounces cream cheese (brick style, softened to room temperature)
- ½ cup sharp cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke (optional)
- 1 to 2 jalapeno peppers (up to 3 depending on size)
- 3 tablespoons honey
- 2 tablespoons unsalted butter (melted and cooled)
At a glance
PER SERVING · TIME 50M
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
- 40m
- Sodium
- 431mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 119mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.