Photo: Wesual Click
Cheddar-Jalapeño Corn Bread
14 ingredients
openrecipes
Cornmeal is sold in fine, medium and coarse grind, and any of these grinds can be used for this recipe. A medium grind will yield a lightly textured bread that still retains some bite. If you choose the more nutritious stone-ground cornmeal, which retains some of the hull and germ, your bread will be heavier and denser than if you use steel-ground cornmeal.
Estimated Nutrition (whole recipe, rough)
1018
Calories
35g
Protein
36g
Fat
139g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1/4 cup honey
- Pinch of salt
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for pan
- 1 cup all-purpose flour
- 1 1/4 cups yellow cornmeal
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups buttermilk
- 1 egg
- 6 oz. sharp cheddar cheese, grated
- 1 jalapeño chili, seeded and finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes