Jalapeño Corn Bread
Photo: Susie Cushner
Yield: Makes 6 servings
Recipe from
More From Real Simple
Nutritional Information
Amount per serving
- Calcium: 272mg
- Calories: 423
- Calories from fat: 0%
- Carbohydrate: 50g
- Cholesterol: 85mg
- Fat: 19g
- Fiber: 5g
- Iron: 2mg
- Protein: 15mg
- Saturated fat: 8g
- Sodium: 948mg
Ingredients
- 2 8 1/2-ounce boxes corn-bread mix
- 2 eggs, lightly beaten
- 2/3 cup low-fat milk
- 8 ounces sharp cheddar, shredded (about 2 cups)
- 2 7-ounce cans corn, drained
- 2 jalapeño peppers, seeded and minced
Preparation
- Heat oven to 400° F. Lightly coat a 13-by-9-inch baking pan with vegetable cooking spray. Combine the corn-bread mix with the eggs and milk until just moistened. Stir in the cheddar, corn, and jalapeños. Pour into pan and bake 12 to 15 minutes or until the top is golden and springs back when lightly touched. Cool in pan on a wire rack.
Jalapeño Corn Bread Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: Spanish
- MAIN INGREDIENT: Vegetables
- OCCASION: Spring, Summer
- PUBLICATION: Real Simple
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