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Nutrition Facts
Serving Size 63 g
(Approx. 12 Servings)
Amount Per Serving
Calories 160 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 290 mg 12%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 3 g
Vitamin A 2% Iron 6%
Vitamin C 4% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Jalapeño Skillet Cornbread
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 cup(s) yellow cornmeal, plus additional 1 to 2 tablespoons
1 cup(s) all purpose flour
1 Tbsp baking powder
1 Tsp kosher salt
1 cup(s) whole milk
1/4 cup(s) Texana 100% Extra Virgin Olive Oil
1 large egg, beaten
1/3 cup(s) creamed corn
2 green onion, chopped
1 jalapeño, seeded and chopped
2 Tbsp Texana Brand Roasted Garlic Infused Olive Oil
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Instructions

1
Preheat oven to 425°F. Place a 10-inch cast iron skillet in oven while it preheats.
2
In a medium bowl, mix cornmeal, flour baking powder and salt.
3
In a small bowl, whisk milk, olive oil and egg. Add to the flour mixture and stir until just blended. Stir in creamed corn, green onions and chopped jalapeño.
4
Carefully remove cast iron skillet from oven and add garlic olive oil. Spring with 1 to 2 tablespoons of cornmeal or just until the bottom of the pan is covered. Bake until cornmeal browns, about 3 to 4 minutes.
5
Add batter to skillet and bake 25 to 30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet.
6
Serve warm with butter or honey.

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