Ingredients for Cornbread With Cheese Jalapenos And Pecans
- Vegetable Oil
- Yellow Cornmeal
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- Cream Style Corn
- Monterey Jack Cheese
- Canned Jalapeno Peppers
- 1/4 cup butter, melted
- 1/2 cup chopped pecans
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How to Make Cornbread With Cheese Jalapenos And Pecans
- Preheat oven to 375°F (190°C).
- Lightly grease a 13x9x2 inch baking pan or oven-safe skillet with 1 tablespoon of oil and place in the preheated oven for 5 minutes to warm.
- In a large mixing bowl, whisk together 2 cups cornmeal, 1/2 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, 1 (15 ounce) can creamed corn, 1 1/2 cups shredded Monterey Jack cheese, 1/2 cup chopped jalapeños (adjust to your spice preference), and 1/2 cup chopped pecans.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Melt 1/4 cup butter and stir into the batter.
- Carefully remove the hot pan from the oven.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let cool slightly before cutting into squares and serving warm.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
22g
Fat
84g
Carbs
12g
