Pregnancy Friendly Classic Jalapeño Cornbread
Total time45 min
Prep time15 min
Cook time25 min
4.9(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp fine salt
- 1 tbsp granulated sugar
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup buttermilk
- 4 tbsp unsalted butter, divided
- 2 jalapeños, seeded and finely diced
- 1 cup sharp cheddar cheese, shredded
Instructions
- 1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- 2
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!