Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar. Join the conversation! AMT. PER SERVING % DAILY VALUE Mix and pour into greased 9x13-inch pan. Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.
In a mixing bowl, whisk together sifted all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together buttermilk, eggs and melted butter, vanilla extract, sugar, and cream style corn, and jalapeño peppers. Add the wet ingredients to the dry ingredients and stir until well combined.
Stir flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl. Mix melted butter, buttermilk, and honey in a separate bowl until well combined. Whisk in the eggs. Combine wet ingredients with dry ingredients until just combined. Stir in jalapeño peppers and shredded cheese.
We will now show you step by step how to make the best keto cornbread. STEP 1: The first step is to preheat your oven to 350 degrees. STEP 2: Get a square glass baking dish and line it with a piece of parchment paper. STEP 3: Get a large bowl and add the eggs and melted butter. With a fork or whisk, beat them up well. STEP 4: Now add the swerve.