Recipe courtesy of Kardea Brown
Kardea's Sweet Jalapeno Cheddar Cornbread
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 709
- Total Fat
- 45 g
- Saturated Fat
- 26 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 15 g
- Cholesterol
- 179 mg
- Sodium
- 488 mg
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 709
- Total Fat
- 45 g
- Saturated Fat
- 26 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 15 g
- Cholesterol
- 179 mg
- Sodium
- 488 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
- Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
- Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.
