Zutaten für South Of The Border Jalapeno Cornbread
- 1 1/2 cups cornmeal
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1 (15 ounce) can creamed corn
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1-2 pickled jalapeno peppers, chopped
- 1/2 teaspoon black pepper
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Zubereitung von South Of The Border Jalapeno Cornbread
- Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or cast iron skillet.
- In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 cup shredded cheddar cheese.
- In a separate bowl, whisk together 2 large eggs, 1 cup creamed corn, 1 cup buttermilk, ¼ cup vegetable oil, and ½ teaspoon black pepper.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Finely chop 1-2 jalapeños (adjust to your spice preference) and fold them into the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown on top.
- Let cool for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
10g
Fat
27g
Carbs
10g
