The Best Jalapeño Cornbread Recipe
fromsavorythoughts.comwww.savorythoughts.com/jalapeno-cornbread-recipe
Look no further than this Jalapeño Cornbread Recipe. It’s ultra moist, delicious and addictive. Sweet and with a very mild hint of spicy, soft on the inside, and buttery delicious.
Ingredients
Instructions
Preheat oven to 350°F. Spray nonstick pan (8×8 size) with cooking spray. Set the pan aside.Mince or dice the jalapeños and set aside.In a mixing bowl, whisk together sifted all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix together buttermilk, eggs and melted butter, vanilla extract, sugar, and cream style corn, and jalapeño peppers.Add the wet ingredients to the dry ingredients and stir until well combined. But do not over mix.Pour the mixture evenly into the cavity pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.Allow cooling but not cold. Best served warm and enjoy.
Nutrition
- Serving Size
- 10 People
- Calories
- 245 kcal
- Carbohydrate Content
- 39 g
- Protein Content
- 9 g
- Fat Content
- 5 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 171 mg
- Sodium Content
- 324 mg
- Fiber Content
- 1 g
- Sugar Content
- 11 g
- Unsaturated Fat Content
- 3 g
