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Nutrition Facts
Serving Size 163 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 700 mg 29%
Total Carbohydrate 70 g 23%
Dietary Fiber 5 g 20%
Sugars 24 g
Protein 9 g
Vitamin A 10% Iron 10%
Vitamin C 6% 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.
Sweet Jalapeño Buttermilk Cornbread
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 1/2 cup(s) H-E-B Organics Cornbread Mix, 1 package
1 cup(s) Byers' Best Candied Jalapeños, drained of all juice
1 1/4 cup(s) buttermilk
1/4 cup(s) salted butter, melted
1 large egg
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Instructions

1
Preheat oven to 400ºF. Spray a 6x6 or 7x7-inch oven safe glass baking dish with non-stick spray. Set aside.
2
In a bowl, combine all ingredients and mix with a spatula until smooth.
3
Pour into prepared pan and bake 15 to 25 minutes or until a toothpick inserted in center of cornbread comes out clean.
4
Allow to cool 15 minutes before serving. Serve with butter and honey if desired.

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