Jalapeno Popper Cornbread
Level up your jalapeno cheddar cornbread with this Jalapeno Popper Cornbread! Save some poppers from a night of grilling and use them to make this amazing cornbread- perfectly moist and seasoned with little bursts of cheese, bacon, and jalapeno.
Equipment
- 10 in cast iron
Ingredients
- 8 bacon wrapped jalapeno poppers
- 1 cup cornmeal
- 1 cup all purpose flour sifted
- ¼ cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- ⅓ cup vegetable oil
- 1 jalapeno deseeded and minced
- ½ small yellow onion minced
- ½ cup cheddar cheese shredded
- 1½ cups buttermilk
- 1 egg
- 1 tbsp vegetable oil
Recipe Instructions
- Preheat oven to 400℉. Place your cast iron skillet in the oven to heat up.
- Whisk together cornmeal, flour, sugar, baking powder, salt and pepper. Next, pour in oil and mix (it should be crumbly).
- Add in onions, minced jalapeno, and cheese. Stir to combine. Next, add in buttermilk and egg. Stir to combine but don't overmix.
- Remove the hot skillet and add in the tbsp of oil. Swirl to coat. Then, lay the 8 jalapeno poppers into the skillet in a circle, pointing out. Pour batter into skillet over poppers, using a rubber spatula to evenly spread out.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and let cool for 15 minutes. Cut and enjoy.
Nutrition
Calories: 319kcalCarbohydrates: 36gProtein: 7gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 32mgSodium: 552mgPotassium: 163mgFiber: 2gSugar: 9gVitamin A: 195IUVitamin C: 2mgCalcium: 198mgIron: 2mg
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