Cheesy Jalapeño Cornbread
- 1½ cups yellow cornmeal
- 1 Tbsp all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- 1 cup buttermilk
- ⅔ cup vegetable oil
- 2 large eggs
- 1 (8.25-oz) can cream-style corn
- ½ cup chopped onion
- 3 Tbsp diced pickled jalapeño peppers
- 1½ cups shredded Cheddar cheese
- Preheat oven to 400°F. Stir together cornmeal, flour, salt, and baking soda in a large bowl.
- Add buttermilk, oil, eggs, corn, onion, and jalapeños, stirring to blend. Stir in cheese.
- Spoon batter into a lightly greased 13- x 9-inch baking pan; bake 30 minutes or until center is set. Cut into squares to serve.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
19 |
19 |
| Sat. Fat (g) |
5 |
5 |
| Protein (g) |
7 |
7 |
| Carb (g) |
22 |
22 |
| Fiber (g) |
1 |
1 |
