Jalapeño Cornbread Recipe with Molasses
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- 4 eggs
- 1 1/2 cups of sugar
- 8 ounces of melted butter
- 2 cups of buttermilk
- 2 cups fine ground cornmeal
- 2 cups all purpose flour
- 1½ teaspoons of baking soda
- 1 seeded and small diced jalapeño
- 1/2 cup of light molasses
- non-stick spray
In a large bowl whisk together the eggs, sugar and butter until it is completely combines.
In another large bowl whisk together the buttermilk and baking soda until combined and then whisk it into the larger bowl with the whisked eggs, sugar and butter.
Fold in the cornmeal, diced jalapeño and flour until it is mixed together and pour it into a 9x13 pan that has been sprayed with non-stick spray and bake in the oven on 325° for 30-40 minutes.
Slice the cornbread while warm and serve with butter and molasses.
Calories: 596kcal | Carbohydrates: 87g | Protein: 10g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 410mg | Potassium: 470mg | Fiber: 4g | Sugar: 46g | Vitamin A: 755IU | Vitamin C: 1.7mg | Calcium: 111mg | Iron: 3.2mg