Well Plated · by Erin Clarke★ 4.8 (151)
Mexican Cornbread
NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 10%
CARBS 17G45% OF CAL
1G FIBER5G SUGAR11G OTHER
FAT 7G44% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, cheesy cornbread studded with jalapeños, corn, and green onions. A Mexican-inspired side that's not too spicy and pairs well with chili or soups.
sidemexicanbaked good🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/4 cup unsalted butter
- 3 tablespoons honey
- 1 cup yellow cornmeal (I like medium grind for the texture)
- 1/2 cup white whole wheat flour ((or all-purpose flour))
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 eggs (at room temperature)
- 1 cup low-fat buttermilk (at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar)
- 1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix (divided)
- 1 can Mexican-style corn (drained (7 ounces; about 1 cup))
- 1 large jalapeño pepper (seeded, membranes removed, and minced)
- 2 green onions (chopped, divided (about 1/4 cup))
At a glance
PER SERVING · TIME 45M
CAL 7%·PRO 10%
CARBS 17G45% OF CAL
1G FIBER5G SUGAR11G OTHER
FAT 7G44% OF CAL
4G SAT3G 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
- 30m
- Sodium
- 229mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 83mg
- Calcium
- 100mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.