Cheesy Jalapeno Cornbread
This Cheesy Jalapeno Cornbread is soft and moist on the inside, golden on the outside, with bursts of melted cheese and just the right amount of jalapeño kick.
Servings: 9 servings
Calories: 314kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup fine-ground cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup butter melted
- 1 large egg
- 1 cup milk or milk substitute like almond milk
- 1 cup pepper jack or colby jack cheese shredded
- 1 tablespoon fresh chives chopped
- 3/4 cup fresh or canned corn
- 1 large jalapeño diced
Instructions
- Preheat oven to 350°F. Grease a 9x13” casserole dish.
- In a small bowl, combine flour, cornmeal, sugar, salt, and baking powder.
- Make a well in the center and add the butter, egg, and milk. Stir until combined.
- Add the pepper jack, chives, corn, and diced jalapeños. Fold in until combined.
- Scoop batter into the casserole dish. Bake for 48-50 minutes, or until golden and set.
Nutrition
Calories: 314kcal | Carbohydrates: 42g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 528mg | Potassium: 148mg | Fiber: 2g | Sugar: 17g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 2mg