Spicy Skillet Cornbread

Vegetarian
Health score
3%
Spicy Skillet Cornbread
30 min.
8
324kcal

Suggestions


Welcome to a delightful culinary adventure with our Spicy Skillet Cornbread! This vegetarian dish is not just a side; it’s a star that can elevate any meal. Imagine the warm, comforting aroma of freshly baked cornbread wafting through your kitchen, inviting everyone to gather around the table. In just 30 minutes, you can whip up a batch that serves eight, making it perfect for family gatherings or casual get-togethers with friends.

What sets this cornbread apart is its unique blend of flavors and textures. The stone-ground yellow cornmeal provides a hearty base, while the addition of golden hominy adds a delightful chewiness. For those who crave a little heat, the minced jalapeño brings a spicy kick that perfectly complements the sweetness of the corn. Each bite is a harmonious balance of savory and spicy, making it an irresistible treat.

Not only is this cornbread delicious, but it’s also packed with wholesome ingredients, boasting 324 calories per serving. With a caloric breakdown that includes a good mix of protein, fat, and carbohydrates, it’s a satisfying choice for any meal of the day. Whether you serve it alongside chili, enjoy it with a hearty soup, or savor it on its own, this Spicy Skillet Cornbread is sure to become a favorite in your recipe repertoire. Get ready to impress your taste buds and those of your loved ones!

Ingredients

  • tablespoon double-acting baking powder 
  • teaspoon baking soda 
  • large eggs 
  • 1.5 cups flour all-purpose
  • teaspoon granulated sugar 
  • cup cornmeal yellow stone-ground
  • cups hominy drained
  • small jalapeno seeds removed and minced
  • teaspoons kosher salt 
  • tablespoons butter unsalted ()
  • cups milk whole

Equipment

  • bowl
  • frying pan
  • oven
  • toothpicks

Directions

  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Heat a cast iron skillet over medium-low heat and melt butter until foaming; remove the skillet from heat and reserve butter.
  3. Combine eggs, milk, salt, sugar, baking powder, and baking soda in a large bowl and mix until smooth.
  4. Add hominy, jalapeño, flour, 1 cup of the cornmeal, and all but 1 tablespoon of the melted butter and stir until the mixture becomes liquid (it should resemble pancake batter).
  5. Sprinkle remaining 2 tablespoons cornmeal over the bottom of the still-warm skillet, pour in the batter, and bake until a toothpick inserted into the center of the bread comes out clean, about 25 to 35 minutes.

Nutrition Facts

Calories324kcal
Protein10.69%
Fat37.25%
Carbs52.06%

Properties

Glycemic Index
46.95
Glycemic Load
23.42
Inflammation Score
-5
Nutrition Score
10.689130394355%

Flavonoids

Luteolin
0.02mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:324.32kcal
16.22%
Fat:13.43g
20.66%
Saturated Fat:7.22g
45.1%
Carbohydrates:42.23g
14.08%
Net Carbohydrates:38.64g
14.05%
Sugar:4.68g
5.2%
Cholesterol:76.39mg
25.46%
Sodium:1062.89mg
46.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.67g
17.34%
Selenium:15.49µg
22.13%
Phosphorus:206.67mg
20.67%
Vitamin B1:0.29mg
19.02%
Calcium:182.1mg
18.21%
Vitamin B2:0.28mg
16.64%
Manganese:0.33mg
16.29%
Fiber:3.58g
14.34%
Folate:56.72µg
14.18%
Iron:2.33mg
12.96%
Zinc:1.64mg
10.92%
Magnesium:42.74mg
10.68%
Vitamin B3:1.99mg
9.94%
Vitamin B6:0.2mg
9.79%
Vitamin A:447.99IU
8.96%
Vitamin B12:0.46µg
7.64%
Vitamin B5:0.72mg
7.21%
Vitamin D:1.08µg
7.19%
Potassium:208.83mg
5.97%
Copper:0.11mg
5.35%
Vitamin E:0.58mg
3.84%
Vitamin C:2.08mg
2.52%
Vitamin K:1.47µg
1.4%
Source:Chow