Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Stir in finely diced jalapeño peppers to give this cornbread an added kick of heat.

Recipe by Southern Living October 2010


Credit: Beth Dreiling Hontzas; Styling: Buffy Hargett

Recipe Summary

37 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.

  • Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.

  • Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.

  • Note: Nutritional analysis does not include cheese topping.

  • Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.

  • Farmhouse Eggs Benedict: Prepare 1 (9-oz.) envelope hollandaise sauce mix according to package directions, using 1 cup 2% reduced-fat milk and 2 Tbsp. lemon juice and omitting butter. Cut 4 cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread. Makes 4 servings.

  • Per serving: Calories 334; Fat 9g (sat 1g, mono 7g, poly 2g); Protein 9g; Carb 9g; Fiber 6g; Chol 297mg; Iron 1mg; Sodium 896mg; Calc 78mg

Nutrition Facts

224 calories; fat 4.8g; saturated fat 2.4g; mono fat 0.8g; poly fat 0.5g; protein 8.1g; carbohydrates 36.1g; fiber 2.9g; cholesterol 68mg; iron 2.1mg; sodium 403mg; calcium 102mg.