Cheddar~Jalapeno Skillet Corn Bread Recipe
Savory at its best, serve with any Mexican Fare.
Ingredients
- 1 cup Cornmeal
- 1/2 cup self rising flour
- dash of salt
- one beaten egg
- 2 tablespoons canola oil
- one whole jalapeno, cut end and slice
- 1/2 cup cheddar cheese shredded-divided use
Directions
- Pre Heat Oven 400 F
- Using a 10" skillet (or baking dish) spray with your favorite cooking spray, set aside
- In a mixing bowl add all ingredients slowly stirring as you go (do not over-mix batter) rather fold in most ingredients, reserve 1/4 of cheddar cheese to top the corn bread before baking
- Transfer to the prepared skillet and add shredded cheddar cheese on top, place into the hot oven on the middle rack and bake 22-24 minutes or until golden brown.
- Cut into triangle wedges and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 8 servings | |
| Calories 169 | |
| Calories from Fat 60 | 36% |
| Total Fat 6.83g | 9% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 31mg | 10% |
| Sodium 172mg | 7% |
| Potassium 58mg | 2% |
| Total Carbs 21.76g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.48g | 0% |
| Protein 4.69g | 8% |
