Sour Cream Jalapeño Cornbread
- 1 (11.5-oz) box cornbread mix
- 1 cup milk
- ⅓ cup butter, melted
- 2 large eggs
- 1 cup sour cream
- 2 jalapeños, seeded and minced
- Preheat oven to 350°F. Stir together cornbread mix, milk, melted butter, and eggs in a large bowl until blended. Stir in sour cream and jalapeños.
- Spoon batter into a lightly greased 10-inch baking dish. Bake 30 to 40 minutes or until center is set.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
16 |
16 |
| Sat. Fat (g) |
9 |
9 |
| Protein (g) |
8 |
8 |
| Carb (g) |
33 |
33 |
| Fiber (g) |
2 |
2 |
| T. Sugs (g) |
6 |
6 |
| A. Sugs (g) |
0 |
0 |
