Tastes Better From Scratch · by Lauren Allen★ 5.0 (41)
Jalapeño Cornbread
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 17%
CARBS 31G42% OF CAL
2G FIBER19G OTHER9G TOTAL SUGAR
FAT 16G49% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cornbread with sharp cheddar and jalapeños, sweetened with honey and buttermilk. Pairs well with chili or barbecue.
sideamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 9- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter (, melted and slightly cooled)
- 1 cup buttermilk
- 2 Tablespoons honey
- 2 eggs
- 1-2 fresh jalapeño peppers (, seeded and minced)
- 1 heaping cup shredded cheddar cheese (, or pepperjack cheese, (optional))
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 17%
CARBS 31G42% OF CAL
2G FIBER19G OTHER9G TOTAL SUGAR
FAT 16G49% OF CAL
7G SAT9G 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
- 15m
- Cook
- 25m
- Sodium
- 448mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 144mg
- Calcium
- 133mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.