Recipe courtesy of B. Smith
Jalapeno Cornbread
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 281
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 75
- Sodium
- 276
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
Ingredients
2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 large eggs
1 1/3 cups milk
1/2 cup unsalted butter, melted
1 cup sweet corn kernels, canned and drained (if you are using frozen corn, make sure it is thawed)
1/2 cup grated cheddar cheese
1/2 cup grated carrots
1/2 cup grated onion
1/4 cup finely chopped fresh jalapeno pepper
Directions
- Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.
- In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine.
- Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.