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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well. | 3. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan. | 4. 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. | 5. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
purpose flour	1	cup		151.3	0.0	33.66	0.85
manchego cheese	6	ounces	grated	151.3	0.0	33.66	0.85
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1	teaspoon		-	-	-	-
jalapeno pepper	2	tablespoons	pickled sliced	3.2625	0.7312	0.1024	0.0416
milk	1	cup		148.84	11.6632	7.686	7.9788
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
egg	2		beaten	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.