Jalapeño Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jalapeño cornbread with melted cheddar and fresh jalapeños offers a crispy crust and buttery crumb with a spicy kick. Serve it alongside chili or soup for a comforting meal, or enjoy it on its own as a quick bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¼ cups ground cornmeal
- ¾ cup all-purpose flour (spooned and leveled)
- 1 tsp coarse salt
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 cup buttermilk
- 1/3 cup whole milk
- 2 large eggs ( lightly beaten)
- 8 tbsp butter
- 1 cup freshly shredded cheddar cheese
- 2 medium jalapeño peppers (seeded and diced (about ½ cup), plus a few thinly sliced rings to scatter on top of the batter)
At a glance
PER SERVING · TIME 35M
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
- 20m
- Sodium
- 543mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 179mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 543MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.