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:

Quickview
527k Calories
12g Protein
26g Total Fat
61g Carbs
5% Health Score
Limit These
Calories
527k
26%

Fat
26g
40%

  Saturated Fat
15g
95%

Carbohydrates
61g
20%

  Sugar
25g
28%

Cholesterol
119mg
40%

Sodium
469mg
20%

Get Enough Of These
Protein
12g
26%

Vitamin C
25mg
31%

Selenium
17µg
25%

Phosphorus
251mg
25%

Vitamin B2
0.36mg
21%

Vitamin A
1035IU
21%

Calcium
202mg
20%

Vitamin B1
0.28mg
19%

Manganese
0.34mg
17%

Folate
65µg
16%

Vitamin B6
0.31mg
15%

Fiber
3g
15%

Zinc
1mg
13%

Iron
2mg
12%

Magnesium
47mg
12%

Vitamin B3
2mg
11%

Vitamin E
1mg
10%

Vitamin B12
0.5µg
8%

Vitamin D
1µg
8%

Vitamin B5
0.79mg
8%

Potassium
258mg
7%

Copper
0.14mg
7%

Vitamin K
6µg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Lemongrass Coconut Rice

For the Love of Cooking

Tabouli

Foodnetwork

Bean & Beef Slow-Cooked Chili

Taste of Home

German Chocolate Cupcakes with Raspberry Filling

Taste and Tell Blog

Kung Pao Chicken

Barbara Bakes