Jalapeño-Cheddar Corn Bread

If you want a little less heat in your corn bread, simply decrease the amount of pickled jalapeño peppers or use 2 tablespoons of fresh jalapeño peppers instead.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 151
  • Fat: 5.8g
  • Saturated fat: 1.4g
  • Protein: 4.9g
  • Carbohydrate: 20.3g
  • Cholesterol: 39mg
  • Iron: 1.2mg
  • Sodium: 379mg
  • Calories from fat: 35%
  • Fiber: 1g
  • Calcium: 109mg


  • 3 tablespoons canola oil
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 2 tablespoons minced pickled jalapeño peppers
  • 1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese


  1. Preheat oven to 425°.
  2. Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.
  3. While pan heats in oven, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 3 ingredients. Combine eggs and buttermilk, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in jalapeño peppers and cheese. Pour batter into preheated pan.
  4. Bake at 425° for 20 to 23 minutes or until golden. Cut into 12 wedges.
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