Cornbread Recipe

This cornbread recipe has corn kernels and finely chopped jalapeño pepper in it. It is very flavorful, moist and tender. Great for serving on any occasion.

This recipe is made with cornmeal that is coarse as opposed to corn flour that is not. Cornmeal resembles Polenta. Many countries don’t provide this product. Here is a link to some on Amazon if you like.

I love eating my cornbread a little bit warm with butter and honey. You can serve it cold if you prefer. What ever you decide I am sure you will enjoy it thoroughly.

Here is what you are going to need for this delicious cornbread recipe:

Serves twelve
¾ cup (115 grams) cornmeal
1 cup (128 grams) white flour
2 TBS (24 grams) white sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup (57 grams) cooled unsalted melted butter
2 large eggs – lightly beaten
1 cup (250 ml) whole milk
1 cup corn kernels
½ a jalapeño pepper – finely chopped

Heat oven to 400 degrees F (200 C) and butter a 9×9 inch (23×23 cm) baking dish.

Mix the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Add the butter, milk and eggs. Mix only until everything is incorporated. Do not over beat. Mix in the corn and jalapeño pepper. Pour the batter into the prepared pan and bake for 20 to 25 minutes – or until bread is browned and separates from the sides of the pan.

Remove from oven and cool in pan over a cooling rack. Serve and enjoy.

CALORIES 148.62; FAT 5.50 grs (sat 3.10; mono 1.50; poly 0.43); PROTEIN 3.92 grs ; FIBER 0.80 grs; CARBS 20.84 grs; CHOLESTEROL 43.21 mg; IRON 1.02 mg; SODIUM 216.57 mg; CALCIUM 73.63 mg

Print the Cornbread Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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