One Bowl Jalapeno Cheddar Cornbread
One Bowl Jalapeno Cheddar Cornbread might be just the Southern recipe you are searching for. One portion of this dish contains approximately 13g of protein, 26g of fat, and a total of 527 calories. This recipe serves 6. For 76 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a very budget friendly bread. 36 people have tried and liked this recipe. It is brought to you by Foodista. If you have flour, white sugar, jalapenos, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 43%, this dish is pretty good. Similar recipes are Jalapeño Cheddar Cornbread, Jalapeño Cheddar Cornbread, and Jalapeno Cheddar Cornbread.
Servings: 6
Ingredients:
½ cup unsalted butter
⅔ cup white sugar
2 eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt
1 cup shredded cheddar cheese
1 (4 oz) can diced jalapenos, drained
1 jalapeno, thinly sliced
Equipment:
microwave
bowl
whisk
loaf pan
oven
frying pan
wire rack
Cooking instruction summary:
Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted. Then whisk in some granulated sugar. Next, whisk in two eggs. Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined. Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread! Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos. Bake for about 25 to 35 minutes - again, the cooking time may vary depending on the size of your pan. Remove from the oven, and let the loaves cool in the pan for a few minutes. Remove from the pan and let set on a cooling rack until you're ready to serve!
Step by step:
1. Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted.
2. Then whisk in some granulated sugar.
3. Next, whisk in two eggs.
4. Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined.
5. Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread!
6. Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos.
7. Bake for about 25 to 35 minutes - again, the cooking time may vary depending on the size of your pan.
8. Remove from the oven, and let the loaves cool in the pan for a few minutes.
9. Remove from the pan and let set on a cooling rack until you're ready to serve!
Nutrition Information:
covered percent of daily need
