Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread is everything you love about cornbread but with a little kick. It's buttery and slightly sweetened with honey. Pairs perfectly with your favorite chili, soup, bbq ribs or chicken.

Total Time

1hr

0.0

0 Ratings

Author: Real Food with Sarah

Servings:

Ingredients

•

1 cup

All-Purpose Flour

•

3/4 cup

Cornmeal

•

1 tsp

Baking Powder

•

1/4 tsp

Salt

•

1 cup

Milk

•

Eggland's Best Classic Eggs

•

1/3 cup

Honey

•

4 Tbsp

Butter , melted

•

Jalapeño Pepper , deseeded, diced

•

1/2 cup

Shredded Cheddar Cheese

Cooking Instructions

Preheat oven to 350 degrees F (175 degrees C) and grease a 9x9-inch or 8x8-inch baking pan.

In a large bowl combine All-Purpose Flour (1 cup) , Cornmeal (3/4 cup) , Baking Powder (1 tsp) , and Salt (1/4 tsp) . Add in Milk (1 cup) , Eggland's Best Classic Eggs (2) , Honey (1/3 cup) , and Butter (4 Tbsp) .

Step 3

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Author's Notes

Baking time will vary depending on the type of pan you use and your oven.

The jalapeño cheddar cornbread will last up to a week in the fridge and about a month in the freezer in an airtight container. Since this recipe contains cheese, it is best not to store the cornbread at room temperature.

Nutrition Per Serving

CALORIES

257

FAT

10.5 g

PROTEIN

7.1 g

CARBS

34.6 g