Moist Jalapeño Cheddar Cornbread with Oil
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Vanilla and Bean · by Traci York★ 5.0 (3)

Moist Jalapeño Cheddar Cornbread with Oil

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 31%
CARBS 50G43% OF CAL
7G FIBER0G ADDED0G INTRINSIC36G OTHER8G TOTAL SUGAR
FAT 23G43% OF CAL
8G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist jalapeño cheddar cornbread baked in a cast iron skillet with a mild spicy kick. Tender with a touch of sweetness. Serve alongside chili, stews, and soups.

sideamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 tablespoons Apple Cider Vinegar (or white vinegar)
  • 1 1/2 cups (345 grams) Milk (plant or dairy, I use homemade cashew milk, 1/2 diluted with water)
  • 1 tablespoon Butter (dairy or plant)
  • 3 Large Eggs
  • 1/3 cup (65 grams) Extra Virgin Olive Oil
  • 1 1/2 cup (225 grams) All Purpose Flour
  • 1 1/2 cups (220 grams) Cornmeal (medium grind, I use Bob's Red Mill)
  • 1/4 cup (65 grams) Organic Cane Sugar (for a little more sweet, add an extra tablespoon )
  • 1 tablespoon Baking Powder
  • 2 teaspoons Fine Sea Salt
  • 1 1/4 cups (110 grams) Shredded Sharp Cheddar (lightly packed. To take the spicy up, try jalapeño-jack cheese. )
  • 1/4 cup (90 grams) Chopped Fresh Jalapeño
PREP
25M
SODIUM
831MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.