Directions:
- Preheat the oven to 400°F Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl.
- Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well.
- Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
- Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.3 Kcal (1768 kJ) | ||
| Calories from fat | 197.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.98g | 34% | |
|---|---|---|---|
| Cholesterol | 93.15mg | 31% | |
| Sodium | 610.41mg | 25% | |
| Potassium | 424.92mg | 9% | |
| Total Carbs | 43.34g | 14% | |
| Sugars | 10.65g | 43% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 14.21g | 28% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 476mg | 48% | |
| Amount Per 100 g | |||
| Calories | 281.89 Kcal (1180 kJ) | ||
| Calories from fat | 132.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 34% | |
|---|---|---|---|
| Cholesterol | 62.18mg | 31% | |
| Sodium | 407.45mg | 25% | |
| Potassium | 283.64mg | 9% | |
| Total Carbs | 28.93g | 14% | |
| Sugars | 7.11g | 43% | |
| Dietary Fiber | 1.44g | 9% | |
| Protein | 9.48g | 28% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 0.9mg | 8% | |
| Calcium | 317.8mg | 48% | |
* 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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