Jalapeño Cornbread with Corn

Jalapeño Cornbread with Corn

Jalapeño Cornbread with Corn


30 minutes

Details
  • Servings:   6
  • Calories:   495
  • Protein:   10g
  •  
  • Fiber:   3g
  • Sugar:   7g
  • Carb Total:   48g
  •  
  • Trans Fat:   1g
  • Saturated:   17g
  • Fat Total:   29g
  •  
  • Dish:   main course
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Cuisine
  • american
Ingredients
  • 2 to 3 medium jalapeños, depending on desired heat level
  • 2 cups coarsely ground cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 2 large eggs, beaten
  • 10 tablespoons butter, cut into 1-inch pieces
  • 1/2 cup corn kernels (fresh, frozen, or canned all work here)
  • 4 ounces full-fat cream cheese, cubed
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