Slow Cooker Honey Jalapeno Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory-sweet cornbread baked in a slow cooker with jalapeños, corn, and cheddar cheese. The honey adds subtle sweetness while the spice from the jalapeños keeps it interesting. Serve it as a side dish with chili or barbecue.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 ½ cups yellow cornmeal
- 1 cup French's Crispy Jalapenos (crushed, + more for topping, optional)
- 1 ½ cups flour
- 1 cup frozen yellow corn
- 1 cup shredded cheddar cheese
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups chicken or vegetable broth
- 3 tablespoons melted butter
- ¼ cup honey
At a glance
PER SERVING · TIME 135M
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
- 2h
- Sodium
- 582mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.