Buttermilk & Jalapeno Cornbread

2 loaves
Easy
Breakfast

Characteristics

High Calcium Without peanuts Without nuts Vegetarian

Nutritional Facts Per Serving

250
Calories
7 g
Protein
33 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 16
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 10 g
    • Saturated fat  6 g
  • Cholesterol 50 mg
  • Sodium  420 mg
  • Carbs 33 g
    • fiber  2 g
    • Sugar  8 g
  • Protein 7 g
    • Vitamin A 8 %
    • Vitamin C 4 %
    • Calcium 15 %
    • Iron 10 %

Ingredients

  • 2 cups (500 mL) all-purpose flour
  • 2 cups (500 mL) cornmeal
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) grated aged Cheddar cheese
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 eggs
  • 1/2 cup (125 mL) melted butter, cooled to room temperature
  • 2 1/2 cups (625 mL) buttermilk, at room temperature

Method

  1. Preheat oven to 350°F (180°C). Lightly grease 2 loaf pans.
  2. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in cheese and jalapeno to coat.
  3. In separate bowl, whisk together eggs, melted butter and buttermilk. Make a well in dry ingredients; pour in wet ingredients. Mix just until moist batter forms.
  4. Divide batter between loaf pans. Bake 30 to 35 min., or until toothpick inserted into centre comes out clean. Let stand in pans 20 min. before cutting around edges and tipping loaves out of pans.

Related Recipes