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Manchego Jalapeño Cornbread Recipe

Manchego Jalapeño Cornbread Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 400°F Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl.
Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well.
Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean.
Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	422.3 Kcal (1768 kJ)
Calories from fat	197.8 Kcal
		% Daily Value*
Total Fat	21.98g	34%
Cholesterol	93.15mg	31%
Sodium	610.41mg	25%
Potassium	424.92mg	9%
Total Carbs	43.34g	14%
Sugars	10.65g	43%
Dietary Fiber	2.15g	9%
Protein	14.21g	28%
Vitamin C	2.2mg	4%
Iron	1.4mg	8%
Calcium	476mg	48%

Amount Per 100 g
Calories	281.89 Kcal (1180 kJ)
Calories from fat	132.03 Kcal
		% Daily Value*
Total Fat	14.67g	34%
Cholesterol	62.18mg	31%
Sodium	407.45mg	25%
Potassium	283.64mg	9%
Total Carbs	28.93g	14%
Sugars	7.11g	43%
Dietary Fiber	1.44g	9%
Protein	9.48g	28%
Vitamin C	1.5mg	4%
Iron	0.9mg	8%
Calcium	317.8mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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