Jalapeno cornbread

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Mmm, cornbread. That’s all you need to say about this popular summer semester. But when you add jalapeños to make it stand out. Well, it goes from “hmm” to “holy cow!” Yes, that is the jalapeño experience. At least for the people in my family.

The chili powder goes well with the rustic flavor and texture of the bread. Sprinkle with warm butter. Dip it in chili for the summer. Or add BBQ sauce. You can eat whatever you want.

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Jalapeno cornbread

Jalapeno cornbread

Spicy and sweet soil Suitable as an accompaniment to grilled dishes.

Preparation time 15 minutes

Cooking time 35 minutes

Total time 50 minutes

Servings of 12 servings

Calories 223 kcal

  • 1/4 cup finely chopped jalapeno
  • 1/2 cup melted salted butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup flour
  • 1 cup of corn
  • Baking soda 1/2 teaspoon
  • 1/2 teaspoon salt
  • Preheat oven to 375 degrees F.

  • Place butter and sugar in a bowl and mix well.

  • add the baking soda Buttermilk and eggs to the butter/sugar mixture. mix

  • Mix jalapenos, cornstarch, flour, and salt. Mix.

  • Pour mixture into a non-stick cake pan (8″ x 8″).

  • Bake for 30-35 minutes, or until crust turns golden brown.

  • Remove from oven and let tortillas cool for 10-15 minutes before serving.

Calories: 223kcal Carbohydrates: 30g Protein: 4g Fat: 10g Saturated Fat: 6g Cholesterol: 50mg Sodium: 242mg Potassium: 96mg Fiber: 2g Sugar: 12gVitamin A: 329 IUVitamin C: 2mg Calcium: 31mg Iron: 1mg

Categories: Food & Drinks


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