Directions:
- Preheat oven to 425 degrees F. Butter 8-inch-diameter cake pan with 2-inch-high sides.
- Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda in large bowl to blend.
- Whisk buttermilk, eggs, melted butter, honey, and jalapenos in medium bowl to blend. Add buttermilk mixture to dry ingredients, stirring just until combined.
- Transfer batter to prepared pan. Bake cornbread until golden and tester inserted into center comes out clean, about 30 minutes. Let cool 10 minutes.
- Cut around pan sides to loosen. Turn bread out onto rack; turn over onto plate. Cut into wedges; serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.81 Kcal (1402 kJ) | ||
| Calories from fat | 92.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.33g | 16% | |
|---|---|---|---|
| Cholesterol | 82.88mg | 28% | |
| Sodium | 882.16mg | 37% | |
| Potassium | 371.86mg | 8% | |
| Total Carbs | 51.47g | 17% | |
| Sugars | 15.39g | 62% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 147.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 232.02 Kcal (971 kJ) | ||
| Calories from fat | 64.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 16% | |
|---|---|---|---|
| Cholesterol | 57.44mg | 28% | |
| Sodium | 611.34mg | 37% | |
| Potassium | 257.7mg | 8% | |
| Total Carbs | 35.67g | 17% | |
| Sugars | 10.66g | 62% | |
| Dietary Fiber | 1.83g | 11% | |
| Protein | 5.39g | 16% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.1mg | 9% | |
| Calcium | 102mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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