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
0.5 cup
cane sugar
0.67 cup
free range eggs
2
buttermilk
1 cup
baking soda
0.5 tsps
cornmeal
1 cup
flour
1 cup
salt
0.5 tsps
shredded cheddar cheese
1 cup
chipotle chiles in adobo
4 oz
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:
Carbs
60 g
Fat
26 g
Protein
12 g
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