Kid-Friendly
Cheesy Jalapeño Cornbread
Ingredients
- 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
Instructions
- 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.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
280
|
280
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 7 | 7 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 443 | 443 |
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