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Jalapeño Cornbread
Fiery and earthy-sweet, perfect as a BBQ side
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
Servings 12 servings
Calories 223kcal
Preheat the oven to 375 degrees Fahrenheit.
Combine the butter and sugar in a bowl and whisk thoroughly.
Add the baking soda, buttermilk, and eggs into the butter/sugar mix. Mix thoroughly.
Mix in the jalapeños, corneal, flour, and salt. Mix thoroughly.
Pour the mix into a non-stick cake pan (8" x 8").
Bake for 30 - 35 minutes or until you see crust turning a golden brown.
Remove from oven and let the cornbread cool for 10 - 15 minutes before serving.
Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 242mg | Potassium: 96mg | Fiber: 2g | Sugar: 12g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg