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One Bowl Jalapeno Cheddar Cornbread

 
One serving costs about $0.76

$0.76 per serving

36 people like this recipe

36 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian bread Southern
spoonacular Score:43%

Spoonacular Score: 43%

 

One Bowl Jalapeno Cheddar Cornbread could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains around 13g of protein, 26g of fat, and a total of 527 calories. For 76 cents per serving, you get a bread that serves 6. 36 people were impressed by this recipe. It is an inexpensive recipe for fans of Southern food. From preparation to the plate, this recipe takes around around 45 minutes. If you have flour, sugar, buttermilk, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. Users who liked this recipe also liked Jalapeno Cheddar Cornbread, Jalapeño Cheddar Cornbread, and Jalapeno Cheddar Cornbread.

Riesling, Sparkling Wine, and Zinfandel are great choices for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Pacific Rim Riesling. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.

Pacific Rim Riesling

Portraying bright crispness, subtle sweetness and aromas of jasmine, pear and apple, Pacific Rim Riesling exemplifies the harmony of Riesling. The sweetness plays wonderfully with fiery fare (from Thai to Mexican), while the natural acidity stands up to richer foods (from French to German).

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cups
0.5 cups unsalted butter
unsalted butter
0.67 cups
0.67 cups white sugar
white sugar
2
2  eggs
eggs
1 cup
1 cup buttermilk
buttermilk
0.5 tsps
0.5 tsps baking soda
baking soda
1 cup
1 cup cornmeal
cornmeal
1 cup
1 cup flour
flour
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup shredded cheddar cheese
shredded cheddar cheese
4 oz
4 oz canned diced jalapenos
canned diced jalapenos
1
1  jalapeno
jalapeno
0.5 cups unsalted butter
0.5 cups
unsalted butter
0.67 cups white sugar
0.67 cups
white sugar
2  eggs
2
eggs
1 cup buttermilk
1 cup
buttermilk
0.5 tsps baking soda
0.5 tsps
baking soda
1 cup cornmeal
1 cup
cornmeal
1 cup flour
1 cup
flour
0.5 tsps salt
0.5 tsps
salt
1 cup shredded cheddar cheese
1 cup
shredded cheddar cheese
4 oz canned diced jalapenos
4 oz
canned diced jalapenos
1  jalapeno
1
jalapeno

Equipment

wire rack
wire rack
microwave
microwave
loaf pan
loaf pan
whisk
whisk
bowl
bowl
oven
oven
wire rack
wire rack
microwave
microwave
loaf pan
loaf pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted. Then whisk in some granulated sugar. Next, whisk in two eggs. Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined. Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread! Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos. Bake for about 25 to 35 minutes - again, the cooking time may vary depending on the size of your pan. Remove from the oven, and let the loaves cool in the pan for a few minutes. Remove from the pan and let set on a cooling rack until you're ready to serve!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.76
Ingredient
½ cups unsalted butter
⅔ cups white sugar
2 eggs
1 cup buttermilk
1 cup cornmeal
1 cup flour
1 cup shredded cheddar cheese
4 ounces canned diced jalapenos
1 jalapeno
Price
$0.97
$0.18
$0.48
$0.49
$0.51
$0.17
$1.21
$0.50
$0.06
$4.58

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

Disclaimer

Nutritional Information

Quickview
527 Calories
12g Protein
26g Total Fat
61g Carbs
5% Health Score
Limit These
Calories
527
26%

Fat
26g
40%

  Saturated Fat
15g
95%

Carbohydrates
61g
20%

  Sugar
25g
28%

Cholesterol
119mg
40%

Sodium
469mg
20%

Get Enough Of These
Protein
12g
26%

Vitamin C
25mg
31%

Selenium
17µg
25%

Phosphorus
251mg
25%

Vitamin B2
0.36mg
21%

Vitamin A
1035IU
21%

Calcium
202mg
20%

Vitamin B1
0.28mg
19%

Manganese
0.34mg
17%

Folate
65µg
16%

Vitamin B6
0.31mg
15%

Fiber
3g
15%

Zinc
1mg
13%

Iron
2mg
12%

Magnesium
47mg
12%

Vitamin B3
2mg
11%

Vitamin E
1mg
10%

Vitamin B12
0.5µg
8%

Vitamin D
1µg
8%

Vitamin B5
0.79mg
8%

Potassium
258mg
7%

Copper
0.14mg
7%

Vitamin K
6µg
6%

covered percent of daily need

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