Jalapeño Cornbread
Servings: 8
Calories: 428kcal
Ingredients
- 1 ½ cups self-rising cornmeal
- 1 heaping Tbsp self-rising flour
- 1 cup buttermilk
- ⅔ cup canola oil
- 2 large eggs, beaten
- 14.75 oz can creamed corn, drained a little
- 3 jalapeños, seeded and chopped
- ½ large yellow onion, chopped
- 8 oz pkg shredded sharp cheddar cheese
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine all ingredients. Pour into a well-greased 13x9-inch baking dish.
- Bake 40-45 minutes or until set.
Notes
You can substitute fresh jalapeños with 2-3 heaping teaspoons chopped jalapeños from a jar.
Nutrition
Calories: 428kcal