Breads

Cast Iron Cheese and Jalapeño Cornbread

Viridiana Groesbeck
May 07, 2015
28

Moist, buttery, and cheesy, with a little bit of heat. This can easily be called the best cornbread ever!

8
1 Cup Butter
2/3 Cup Sugar
2 Eggs, beaten
1 ¼ Cup Buttermilk
1 ¼ Cup Yellow Cornmeal
1 ¼ Cup All-Purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Small Jalapeño, chopped (you may remove the seeds if you don’t want any heat)
¾ Cup Shredded Cheese (I used Colby Jack)
1 Cup Canned Corn, plus ¼ cup of the liquid that it comes packed in (I used shoepeg corn; you could use any kind)
Preheat oven to 375 degrees F. While oven is preheating, melt ½ cup of the butter in a medium saucepan.
See the full directions on my site
Nutritions

Calories
706

Sodium
347mg
14% DV

Fat
39g
61% DV

Protein
8g
17% DV

Carbs
48g
16% DV

Fiber
3g
13% DV
Baked