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Jalapeno-Cheddar Cornbread
Source: National Pork Board

Cornbread with jalapenos & cheddar cheese.

Prep Time: 5 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 210.6
Total Carbs 29.4 g
Dietary Fiber 1.8 g
Sugars 11.0 g
Total Fat 8.3 g
Saturated Fat 1.9 g
Unsaturated Fat 4.1 g
Potassium 128.4 mg
Protein 5.8 g
Sodium 522.2 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat , 1/2 Milk , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  cornmeal
2 cup  white all purpose flour
1 tbsp  low sodium baking powder
1 tbsp  salt
0.125 tsp  white pepper
2 each  eggs
0 1/2 cup  vegetable oil
0.3333 cup  honey
0.3333 cup  maple syrup
2 cup  fat free milk
4 each  whole jalapeno pepper
12 floz  Corn, canned
1 cup  Cheese, cheddar, mild, reduced fat, finely shredded
  1. In large bowl, stir together cornmeal, flour, baking powder, salt and pepper.
  2. In medium bowl, whisk together all remaining ingredients stir wet ingredients into dry ingredients just until blended.
  3. Stir wet ingredients into dry ingredients just until blended.
  4. Pour batter into 13x9-inch baking pan that has been sprayed with nonstick cooking spray. Bake in a 400o F. oven for 20-25 minutes, until slightly browned.
  5. Bake in a 400 F oven for 20-25 minutes, until slightly browned.

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