One bowl jalapeno cheddar cornbread
Vegetarian

One bowl jalapeno cheddar cornbread

One Bowl Jalapeno Cheddar Cornbread is a flavorful and easy-to-make Southern dish. It is a good choice for those following a lacto ovo vegetarian diet. This recipe covers 13% of your daily requirements of vitamins and minerals. It's perfect for making during the holidays or as a side for a cozy meal.

Ingredients

unsalted butter

unsalted butter

113.5 g

cane sugar

cane sugar

133.33 g

free range eggs

free range eggs

2

buttermilk

buttermilk

240 ml

baking soda

baking soda

0.5 tsps

cornmeal

cornmeal

159 g

flour

flour

125 g

salt

salt

0.5 tsps

shredded cheddar cheese

shredded cheddar cheese

113 g

chipotle chiles in adobo

chipotle chiles in adobo

113.4 g

jalapeno

jalapeno

1

Method

  • Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted.
  • Then whisk in some granulated sugar.
  • Next, whisk in two eggs.
  • Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined.
  • Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread!
  • Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos.
  • Bake for about 25 to 35 minutes - again, the cooking time may vary depending on the size of your pan.
  • Remove from the oven, and let the loaves cool in the pan for a few minutes.
  • Remove from the pan and let set on a cooling rack until you're ready to serve!

Nutrition:

527 kcal

Carbs

60 g

Fat

26 g

Protein

12 g

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