Cheesy Jalapeño Skillet Cornbread
Ingredients
- 3 Tbsp olive oil, divided
- 2 cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups shredded sharp Cheddar cheese
- 1 jalapeño pepper, seeded and minced
- 1¾ cups buttermilk
- 1 large egg
Instructions
- Coat a 10-inch cast-iron skillet or 9-inch square pan with 1 Tbsp oil; place on a campfire grate or camping stove to heat skillet.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl; stir in cheese and jalapeño.
- Whisk in buttermilk, egg, and 2 Tbsp oil until just moistened.
- Pour about ¼ cup batter for each cornbread onto hot skillet. Cook over medium heat 3 minutes or until golden brown; turn, and cook other sides until done.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
213
|
213
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 11 | 11 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 562 | 562 |
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