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Sweet Jalapeno Cornbread
A sweet jalapeno cornbread made with real corn and a kick of fresh jalapeno peppers.
Course
Bread
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
slices
Calories
213
kcal
Author
Sam Merritt
Ingredients
1 ½
cups
flour
1 ½
cups
cornmeal
⅔
cups
white sugar
1
teaspoon + 1 Tablespoon
baking powder
½
teaspoon
salt
2
eggs
¾
cups
heavy cream
⅓
cup
melted butter
1
can creamed corn
14.5 oz
2
jalapenos
seeds and ribs removed, chopped
Instructions
Preheat your oven to 375F
Grease the bottom and sides of a 9x9 pan
Whisk together flour, cornmeal, white sugar, salt and baking powder
1 ½ cups flour,
1 ½ cups cornmeal,
⅔ cups white sugar,
1 teaspoon + 1 Tablespoon baking powder,
½ teaspoon salt
Stir in eggs, heavy cream, melted butter and creamed corn.
2 eggs,
¾ cups heavy cream,
⅓ cup melted butter,
1 can creamed corn
Add in jalapeno and stir. Transfer batter to greased pan.
2 jalapenos
Bake in 375F oven for 25-30 minutes (edges will begin to turn golden brown)
Notes
Gluten free:
This recipe has been successfully made using Cup4Cup gluten-free flour.
Nutrition
Serving:
1
slice
|
Calories:
213
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
46
mg
|
Sodium:
120
mg
|
Potassium:
113
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
331
IU
|
Vitamin C:
2
mg
|
Calcium:
28
mg
|
Iron:
1
mg