Jalapeño Double Corn Bread

Yield: 12 servings (serving size: 1/12 of corn bread)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 151
  • Fat: 3.2g
  • Saturated fat: 1.6g
  • Protein: 4.2g
  • Carbohydrate: 26.1g
  • Cholesterol: 42mg
  • Iron: 1.3mg
  • Sodium: 365mg
  • Calories from fat: 19%
  • Fiber: 1.0g
  • Calcium: 75mg


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup low-fat buttermilk (1%)
  • 2 tablespoons butter, melted
  • 2 large eggs, beaten
  • 1 cup frozen whole-kernel corn, thawed
  • 2 jalapeño peppers, seeded and finely chopped
  • Butter-flavored cooking spray


  1. Preheat oven to 400°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife.
  3. Combine flour and next 5 ingredients in a bowl. Combine buttermilk, butter, and eggs. Stir into flour mixture. Fold in corn and pepper. Spread into a 9-inch square baking pan coated with cooking spray. Bake at 400° for 23 minutes or until golden brown.
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