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.

Recipe by Oxmoor House January 2008

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Recipe Summary test

prep:
11 mins
cook:
25 mins
total:
36 mins
Yield:
12 servings (serving size: 1 wedge)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425°.

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  • Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.

  • 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.

  • Bake at 425° for 20 to 23 minutes or until golden. Cut into 12 wedges.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:
151 calories; fat 5.8g; saturated fat 1.4g; protein 4.9g; carbohydrates 20.3g; cholesterol 39mg; iron 1.2mg; sodium 379mg; calories from fat 35%; fiber 1g; calcium 109mg.
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