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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    keaolyen's Note:

    This recipe is always a huge hit whenever I make it. Cooking in the cast iron skillet makes this recipe nice and crispy on the outside but moist and tasty on the inside. Use different peppers if you don't like Jalapenos.

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    Ingredients:

    Serves: 12

    Yield:

    pieces

    Units: US | Metric

    • 2 (8 1/2 ounce) boxes Jiffy cornbread mix
    • 1 cup sour cream
    • 2 eggs
    • 2/3 cup oil
    • 1 teaspoon garlic salt
    • 1 (14 3/4 ounce) can cream-style corn
    • 1 1/2 cups sharp cheddar cheese, grated
    • 1/2 cup finely chopped jalapeno

    Directions:

    1. 1
      Grease and sprinkle 12" cast iron skillet with meal and preheat in oven at 300 degrees. Mix all ingredients and pour into skillet. Bake at 300 for 20 minutes, then bake for another 40 minutes at 350 degrees or until brown.

    Ratings & Reviews:

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    Nutritional Facts for Skillet Jalapeno Cornbread

    Serving Size: 1 (132 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 408.1
     
    Calories from Fat 237
    58%
    Total Fat 26.4 g
    40%
    Saturated Fat 8.2 g
    41%
    Cholesterol 56.6 mg
    18%
    Sodium 661.5 mg
    27%
    Total Carbohydrate 35.5 g
    11%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.0 g
    8%
    Protein 8.4 g
    16%

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