Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Betsy's Creamy Jalapeno Cornbread Recipe
    Lost? Site Map

    Betsy's Creamy Jalapeno Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    LorenLou's Note:

    The moistest cornbread you'll ever eat! The jalapenos are just for flavor - if you need more heat, you know what to do! Serve with some nice smoked Texas brisket, or ribs, or chili - anything goes! Thanks to my friend, and terrific cook Betsy for this one!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 (6 ounce) packages yellow cornbread mix (those 3 for $1 ones - Martha White is good, or your favorite brand)
    • 2 eggs
    • 1 1/3 cups milk
    • 1/2-1 large onion, chopped fine
    • 3 cups shredded sharp cheddar cheese
    • 1 (14 3/4 ounce) can cream-style corn
    • 2 tablespoons finely chopped canned jalapeno slices (more if you want some heat)

    Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Spray 9x13" pan with cooking spray.
    3. 3
      (Can also make muffins if desired).
    4. 4
      Beat eggs until frothy.
    5. 5
      Add the milk.
    6. 6
      Mix in the cornbread mix until you have a smooth batter (but don't overbeat).
    7. 7
      Add onion, cheese, corn and jalapenos.
    8. 8
      Bake 30 minutes, or until golden brown on top.
    9. 9
      (Muffins may bake a little faster).

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Betsy's Creamy Jalapeno Cornbread

    Serving Size: 1 (134 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 289.9
     
    Calories from Fat 133
    45%
    Total Fat 14.8 g
    22%
    Saturated Fat 7.7 g
    38%
    Cholesterol 69.2 mg
    23%
    Sodium 633.0 mg
    26%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 2.3 g
    9%
    Sugars 7.3 g
    29%
    Protein 11.6 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites