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Easy Jalapeño Cheddar Cornbread

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By Betty Crocker Kitchens
Updated Aug 14, 2014
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This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.

Easy Jalapeño Cheddar Cornbread

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
  • Step 
    2
    In medium bowl, mix all ingredients except chili. Pour into skillet.
  • Step 
    3
    Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.

Nutrition

170 Calories
5g Total Fat
5g Protein
25g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
300mg
12%
Potassium
75mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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