Mexican · side
Jalapeno Cornbread
Jalapeno Cornbread reads sweetness 4.7, richness 4.0 and sourness 3.4 on Palate's 0–10 flavor X-ray — a Mexican side, about 27 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.6 / 10
- Sweet & Fruity — 5.1 / 10
- Sour & Bright — 3.4 / 10
- Bitter & Earthy — 1.4 / 10
- Rich & Fat — 4.4 / 10
- Aromatic & Spice — 2.2 / 10
The measured notes (of 18)
Sweetness 4.7 · Richness 4.0 · Sourness 3.4 · Umami 3.2 · Funk & Ferment 2.3 · Heat 2.2 · Salinity 1.6 · Earthy 1.4 · Fruity 1.4 · Nutty 1.3 · Herbaceous 0.7
What's in it (6)
- 1 1/2 c. cornmeal (self-rising)
- 1/2 c. self-rising flour
- 1 egg
- 6 Tbsp. nonfat sour cream
- 1 (16 oz.) can cream-style corn
- 1 (7 oz.) jar jalapeno relish (use only 1/2 can)
Time & effort: about 27 min (12 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 180.2 kcal, 5.5 g protein, 2.5 g fat, 34.8 g carbs
Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Heat 10-inch cast-iron skillet in 400° oven for five minutes. Combine all ingredients, stirring until moistened.
- Remove skillet from oven and coat with vegetable cooking spray.
- Pour batter into hot skillet.
- Bake at 400° for 25 minutes or until done.
Dishes with a similar flavor shape
- Peggy’S Cornbread — American
- Chicken Katsu Sandwich — Japanese
- Spicy Pork Katsu Sando — Japanese
- Uchepos con Crema y Rajas — Mexican · Michoacán
- Cornbread — Southern
Keep reading: what sweetness, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.