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    You are in: Home / Recipes / Jalapeno Cheese Cornbread Recipe
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    Jalapeno Cheese Cornbread

    Jalapeno Cheese Cornbread. Photo by ~Nimz~

    1/2 Photos of Jalapeno Cheese Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    UT Theta Chef's Note:

    A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix first 5 ingredients in large bowl
    2. 2
      Mix eggs, oil, and milk well in separate bowl.
    3. 3
      Pour liquid into dry mixing lightly (batter will be very lumpy).
    4. 4
      Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
    5. 5
      Pour into greased 13x9 baking dish.
    6. 6
      Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.

    Ratings & Reviews:

    • on April 16, 2011

      55

      YUM!!
      I just made this and had to try some. DELICIOUS.
      These are the modifications I made and it is seriously awesome.
      - Halved the recipe - baked in a 8x8 pan
      - Instead of oil used melted butter
      - Used soymilk instead of regular milk (it's all I had)
      - Added about 2/3 cup frozen corn

      I will definitely make these again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2010

      55

      Excellent cornbread. The texture was just perfect. I used 5 fresh jalapenos instead of the pickled and that worked well for us. Only used half the sugar because we prefer a less sweet cornbread and baked it in my large iron skillet. Excellent. Thanks for sharing. Made for PAC Spring 2010 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2010

      55

      I thought these were really good. Loved the addition of peppers and cheese. I cut the recipe in half (Billy doesn't eat peppers) and made 6 muffins and a mini loaf. For now, I'm going to freeze the loaf. My plan is to slice it then toast in the toaster oven to go with chili. Looking forward to that. (Billy doesn't eat chili either) ;) I'll let you know how that works out. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Jalapeno Cheese Cornbread

    Serving Size: 1 (105 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 268.8
     
    Calories from Fat 111
    41%
    Total Fat 12.3 g
    19%
    Saturated Fat 3.7 g
    18%
    Cholesterol 59.2 mg
    19%
    Sodium 283.7 mg
    11%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 6.4 g
    25%
    Protein 7.5 g
    15%

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