Sour Cream Jalapeño Cornbread
Ingredients
- 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
Instructions
- 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.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
305
|
305
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 8 | 8 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 444 | 444 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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