Buttermilk Jalapeño Chedder Cornbread Recipe | Yummly

Buttermilk Jalapeño Chedder Cornbread

THE ANCHORED KITCHEN(1)
12Ingredients
50Minutes
560Calories
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Ingredients

US|METRIC
  • 1 cup all purpose flour
  • 1 cup stoneground cornmeal (yellow)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 pinch cayenne pepper
  • 1 1/2 cups buttermilk
  • 2 large eggs (beaten)
  • 2 tablespoons unsalted butter (melted)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup frozen corn kernels
  • 1/4 cup jalapeños (chopped pickled)
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    NutritionView More

    560Calories
    Sodium45% DV1090mg
    Fat32% DV21g
    Protein41% DV21g
    Carbs24% DV71g
    Fiber12% DV3g
    Calories560Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol160mg53%
    Sodium1090mg45%
    Potassium380mg11%
    Protein21g41%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate71g24%
    Dietary Fiber3g12%
    Sugars13g26%
    Vitamin A15%
    Vitamin C10%
    Calcium45%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    David Yeakle a year ago
    I don't understand how this can be full of cheddar and jalapenos, but still be almost entirely flavorless. It's truly a miracle of modern science. It's also really dry.

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