Recipe courtesy of Ree Drummond
Cheesy Jalapeno Cornbread
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 288
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 47 mg
- Sodium
- 397 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 288
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 47 mg
- Sodium
- 397 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
- Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.
My Private Notes
Show:
The Pioneer Woman
Episode:
Investment Reunion Dinner
