Slice of Jalapeno Cornbread
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
188
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 134 mg | (3 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
10
- Ingredients
- 1 ½ cups white Cornmeal
- 1 cup all-purpose flour
- 1 tsp salt
- 2 Tbsps sugar
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp paprika
- 1 cup Buttermilk
- 1 cup low-fat milk
- 2 large eggs
- 3 Tbsps melted butter (divided)
- 2 Tbsps chopped, seeded Jalapeño
- ½ cup Corn kernel (thawed if using frozen)
Preparation steps
1.
Preheat oven to 400º F.
2.
Place a 10-inch cast iron skillet in the oven.
3.
Meanwhile, mix together the cornmeal, flour, salt, sugar, baking powder, baking soda and paprika until well combined.
4.
In another bowl, whisk together the buttermilk, milk, eggs and 2 tablespoons of the melted butter. Pour over the dry ingredients and mix well. Fold in the jalapeno peppers and corn kernels.
5.
Using oven mitts, carefully remove the skillet from the oven. Brush the skillet with the remaining tablespoon of butter. Pour batter into the skillet and return to oven. Reduce heat to 350º F. Bake the corn bread for 35 to 40 minutes, until it is golden brown and a tester inserted in the center comes out clean. Allow to cool slightly before serving.
