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Jalapeño Cornbread

Jalapeño Cornbread

Make a delicious Jalapeño Cornbread to pair with your dinner. It's easy to make gluten-free too.

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 1 serving

Calories: 2,421 kcal per serving

Ingredients

  • ½ Cups - Light Butter
  • ½ Cups - White Sugar
  • 2 - eggs
  • 1 cup - yellow cornmeal
  • 1 ½ Cups - All Purpose Flour
  • 2 Tsps - Baking Powder
  • ½ Tsps - Salt
  • 1 ½ Cups - Skim Milk
  • 1–2 - Jalapeños

Instructions

  1. Preheat oven to 375*.
  2. Wearing gloves, slice up the Jalapeños.
  3. In a stand mixer or large bowl, begin by creaming the butter and sugar then add in the eggs. Let this mix and then add in all remaining ingredients until batter forms, adding in the Jalapeño last.
  4. Grease a 8 inch round pan. Pour the batter into the greased pan.
  5. Bake for 30-35 minutes at 375* until slightly golden.

Nutrition

Energy: 2,421 kcal | Total Fat: 79 g | Saturated: 43 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 503 mg | Total Carbs: 375 g | Fiber: 17 g | Sugars: 122 g | Proteins: 60 g | Sodium: 2,026 mg | Polyunsaturated: 7 g | Monounsaturated: 23 g

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