Jalapeño Cheese Bread
This jalapeño cheese cornbread recipe is absolutely delicious and so easy to make. The perfect side dish for fall comfort food.
Servings 10
Calories 295kcal
Ingredients
- 1 cup (150g) fine cornmeal
- 1¼ cup (175g) flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ⅓ cup (75g) sugar
- ½ cup (110g) melted butter
- 2 eggs
- 1 cup (250ml) buttermilk
- 1 cup (100g) shredded/grated cheddar cheese
- 1-2 jalapeños finely chopped - remove the seeds if you want less heat
Instructions
- Preheat the oven to 350°F/180°C and grease a 10in/26cm skillet or cake pan with butter.
- Stir together the dry ingredients in a large mixing bowl.
- Whisk together the wet ingredients then pour into the dry ingredients and mix together.
- Fold in the shredded cheese and chopped jalapeños.
- Pour the cornbread batter into the prepared pan.
- Place in a preheated oven and allow to bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Remove the cornbread from the oven and allow to cool before slicing and serving warm with butter and a drizzle of honey.
Nutrition
Calories: 295kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 539mg | Potassium: 183mg | Fiber: 2g | Sugar: 8g | Vitamin A: 499IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 1mg
