Jalapeno-Cheddar Cornbread

45 mins (prep 15, cooking 30)
11 ingredients
8 servings
A Southern corn bread that even this Yankee can love. I'm originally from New England and wasn't raised on corn bread, and I generally found it dry and tasteless. But now that I'm living in Texas, I tried numerous variations on traditional recipes and developed this one that I like a lot, and that even Southern die-hard corn bread fans rave about.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , weeknight , north-american , american , breads , southern-u.s. , time-to-make ,
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Serving Size (45.71 g)
Servings 8
Amount per Serving
Calories 173.31 Calories from Fat 161.28
% Daily Value *
Total Fat 17.92g 220.58%
Saturated Fat 3.87g 154.67%
Trans Fat 0.0g %
Cholesterol 10.35mg 27.6%
Sodium 169.89mg 56.63%
Total Carbohydrate 2.1g 5.6%
Dietary Fiber 0.0 g 0.0%
Sugars 0.07 g %
Protein 1.04g 16.56%
Vitamin A 97.01IU% Vitamin C 0.27mg%
Calcium 41.79mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
bacon fat, self-rising cornmeal, frozen corn, shredded cheddar cheese, chopped pickled jalapeno pepper