Jalapeño Habanero Cornbread
This Jalapeño Habanero Cornbread bakes up moist and buttery with plenty of cheesy heat. Loaded with chopped jalapeños and a touch of shredded habanero cheese, it’s the perfect spicy side for chili, barbecue, soups, or any meal that needs a flavorful kick.
Servings: 8
Calories: 413kcal
Ingredients
- ¾ cup butter melted and divided
- 1 cup sour cream
- ¾ cup buttermilk
- 2 tablespoons water
- 2 large eggs lightly beaten
- 1 ½ cups self-rising cornmeal white
- ½ cup hot jalapenos drained and chopped
- ½ stick Habanero Cheese shredded
Instructions
- Preheat oven to 400 degrees.
- Grease bottom of a 9-inch round cake pan (or cast iron skillet) with 1 tablespoon melted butter; set aside.
- Combine remaining melted butter, sour cream and next 3 ingredients; add cornmeal, stirring until moistened. Add jalapenos and cheese and mix well. Pour batter into prepared pan.
- Bake for 35 to 40 minutes or until golden.
Video
Nutrition
Calories: 413kcal | Carbohydrates: 25g | Protein: 9g | Saturated Fat: 18g | Cholesterol: 118mg | Sodium: 303mg | Fiber: 3g | Sugar: 2g
