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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Jalapeno-Cheddar Cornbread

Source: National Pork Board

Cornbread with jalapenos & cheddar cheese.

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 8.3 Fat, 0.0 Vegetables, 0.3 Meat, 0.1 Milk, 0.5 Other Carbs, 0.9 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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Servings

Ingredients

1.0
1 cup cornmeal 2.0
2 cup white all purpose flour 1.0
1 tbsp low sodium baking powder 1.0
1 tbsp salt 0.125
0.125 tsp white pepper 2.0
2 each eggs 0.5
0 1/2 cup vegetable oil 0.3333
0.3333 cup honey 0.3333
0.3333 cup maple syrup 2.0
2 cup fat free milk 4.0
4 each whole jalapeno pepper 12.0
12 floz Corn, canned 1.0
1 cup Cheese, cheddar, mild, reduced fat, finely shredded

Directions

In large bowl, stir together cornmeal, flour, baking powder, salt and pepper.
In medium bowl, whisk together all remaining ingredients stir wet ingredients into dry ingredients just until blended.
Stir wet ingredients into dry ingredients just until blended.
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.
Bake in a 400 F oven for 20-25 minutes, until slightly browned.