Jalapeno Cornbread

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 1 Cup yellow cornmeal
  • 1/2 Cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (optional)
  • 1/4 Lb cheddar cheese , shredded
  • 2 jalapeno peppers , seeded and minced
  • 2 large eggs
  • 1 Cup buttermilk
  • 4 Tbsp olive oil
  • 4 Fl Oz apple butter , optional
Preheat oven to 350 ℉. Sift together first 5 ingredients in a mixing bowl. Stir in cheese and peppers. Lightly beat eggs in another bowl until blended. Add buttermilk and oil and mix thoroughly. Transfer egg mixture to corn meal mixture and stir until mixture is just combined. Pour batter into buttered 8 inch square baking pan. Bake 25-30 minutes or until tester comes out clean when inserted in center. Serve cornbread with apple butter if desired.
Calories
290 Cal
Fat
14 g
Carbs
32 g
Protein
8.8 g
Fiber
1.4 g
Sugar
8.7 g
Cholesterol
71 mg
Sodium
480 mg


Nutrients

Fiber     1.4 g
Fat     14 g
Sugar     8.7 g
Carbs     32 g
Protein     8.8 g
Calories     290 Cal

Fats

Fat, Poly     1.4 g
Fat, Mono     7.2 g
Fat, Sat     4.9 g
Fat, Trans     0.1 g
Fat, Percent     44 %

Vitamins

Vitamin, K     5.6 mcg     4.7 %
Vitamin, A     310 IU     10 %
Vitamin, B12     0.4 mcg     15 %
Niacin     1.6 mg     10 %
Riboflavin     0.3 mg     24 %
Vitamin, C     2.1 mg     2.4 %
Vitamin, D     6.9 IU     1.1 %
Vitamin, B6     0.1 mg     6.5 %
Vitamin, E     1.3 mg     8.5 %
Panto, Acid     0.3 mg     6.4 %
Choline     40 mg     7.2 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     250 mcg     25 %
Phosphorus     270 mg     38 %
Magnesium     20 mg     4.8 %
Copper     0.1 mcg     6 %
Fluoride     5.7 mcg     140 %
Zinc     0.9 mg     8 %
Cholesterol     71 mg     0.3 %
Sodium     480 mg     32 %
Selenium     11 mcg     20 %
Manganese     0.2 mg     2.3 %
Potassium     150 mg     3.2 %
Iron     1.8 mg     22 %