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Cast-Iron Jalapeno Cornbread

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Servings: Serves 6

Cook Time: 25 minutes

Prep Time: 35 minutes


1 1/4 cup cornmeal
3/4 cup unbleached flour
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon sea salt
2 tablespoon brown sugar
1 whole jalapeno, seeded and chopped
1 eachegg
1 3/4 cup buttermilk or soymilk
3 tablespoon extra virgin olive oil, divided
1 whole tomato, seeded and diced


1. Preheat oven to 425degrees. Place 10-inch cast-iron skillet in oven to preheat.
2. In large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir in jalapeno.
3. In medium bowl, whisk egg. Whisk in buttermilk and two tablespoons of olive oil. Squeeze juice out of tomatoes and then stir them into buttermilk mixture.
4. Quickly stir buttermilk mixture into cornmeal mixture. Carefully remove cast-iron pan from oven and place it on a cooling rack. Drizzle remaining tablespoon of oil into pan and swirl to coat.
5. Scrape batter into hot pan. Return to oven and bake for 20 to 25 minutes until top is golden brown and toothpick inserted in center comes out clean.
Courtesy of Taste for Life
Recipe from Robin Asbell

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 307 kcal (15%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 8 g (40%)
Cholesterol 39 mg (13%)
Sodium 907 mg (37%)
Total Carbohydrates 52 g (17%)
Dietary Fiber 6 g (24%)
Protein 14 g (23%)
Vitamin A 302 IU (6%)
Vitamin C 7 mg (11%)
Calcium 175 mg (3%)
Iron 10 mg (16%)

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