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Sweet & Spicy Jalapeño Cornbread with Honey Butter – The Only Recipe You Need
Growing up in Morocco, my mother’s kitchen was a symphony of warm spices and golden grains. I never imagined I’d one day be baking jalapeño cornbread in my New York City apartment, but here I am — blending the coarse semolina we used for khobz with American cornmeal and a generous handful of fresh jalapeños. This sweet and spicy jalapeño cornbread with honey butter is the recipe I turn to when I want to bring a little heat and a lot of heart to the table. It’s the kind of cornbread that disappears within minutes at every potluck, every holiday gathering, and every quiet weeknight dinner when I need something comforting. The first bite gives you that classic buttery sweetness, and then the jalapeño kicks in — a warm, slow heat that keeps you coming back slice after slice.
What I love most about this jalapeño cornbread is the contrast. The crumb is tender and moist — thanks to a little buttermilk and melted butter — while the bits of fresh jalapeño add tiny pops of juicy heat. I finish it with a drizzle of honey and a pat of honey butter that melts into every crevice, turning something simple into something unforgettable. There’s a reason this recipe lives permanently in my weekend rotation: it’s forgiving, it’s fast, and it makes even the simplest bowl of chili feel like a celebration. I’ve tested every ratio, every baking temperature, and every mixing method so you don’t have to. This is the perfect jalapeño cornbread — moist, fluffy, and balanced in flavor.
I learned the importance of balance in Paris. At culinary school, my chef drilled into us that heat must be layered, not dumped. That lesson is at the heart of my method here: I use both fresh and pickled jalapeños for complexity, and I temper the spice with a touch of honey and rich buttermilk. 💡 Olga’s Pro Tip: Don’t skip the honey butter — it’s the bridge that ties the sweet corn and the spicy pepper together. One common mistake I see? Over-mixing the batter, which turns cornbread tough and dense. I’ll show you exactly how to avoid that. Let’s bake the best jalapeño cornbread of your life.
Why This Jalapeño Cornbread Recipe Is the Best
The Flavor Secret: This isn’t just any jalapeño cornbread. I use a blend of fresh jalapeños for bright, grassy heat and pickled jalapeños for a tangy, mellow kick. The honey butter — made with a pinch of sea salt and a tablespoon of honey — ties everything together. It’s a trick I picked up in Paris: contrast on the plate makes every bite more interesting. The natural sweetness of the cornmeal sings alongside the spicy peppers, and the honey butter adds a lush, silky finish that sends the whole thing over the top.
Perfected Texture: Nobody wants a dry, crumbly cornbread that falls apart the second you look at it. I’ve tested this recipe with varying ratios of cornmeal to flour, and the winner is a 60:40 split — more cornmeal than flour for authentic corn flavor, but enough all-purpose flour to give the crumb structure and tenderness. The buttermilk adds acidity that tenderizes the gluten, and the melted butter keeps every slice incredibly moist. The result is a jalapeño cornbread that holds together beautifully but still has that signature cornmeal texture you crave.
Foolproof & Fast: You don’t need a stand mixer or any fancy equipment. One bowl, a whisk, and a 9×9 pan are all it takes. The batter comes together in under 10 minutes, and the oven does the rest. I’ve made this with my students in community cooking classes here in NYC, and even first-time bakers get perfect results. It’s a forgiving recipe that welcomes swaps — gluten-free flour works, dairy-free milk works, and you can dial the heat up or down depending on your crowd. That’s why I call it the only jalapeño cornbread recipe you’ll ever need.
Jalapeño Cornbread Ingredients
I pick up my cornmeal from the farmers market at Union Square in Manhattan — I love supporting local growers, and the freshly ground corn has a sweetness that boxed cornmeal just can’t match. The jalapeños I grab from the Mexican grocer down the street, where they’re always firm and glossy. For the buttermilk, I use the full-fat kind from the farmers market too, but any good store-bought buttermilk works beautifully. Here’s everything you’ll need to make this jalapeño cornbread sing.
Ingredients List
- 1 cup (130 g) yellow cornmeal (fine or medium grind)
- ⅔ cup (85 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (240 ml) buttermilk, well-shaken
- ⅓ cup (75 g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- ¼ cup (60 ml) honey, plus extra for drizzling
- 2–3 fresh jalapeños, seeded and finely diced (about ⅓ cup)
- 2 tablespoons pickled jalapeños, drained and minced (optional but recommended)
- ½ cup (60 g) shredded sharp cheddar cheese (optional)
- For the honey butter: 4 tablespoons unsalted butter, softened + 1½ tablespoons honey + pinch of sea salt
Ingredient Spotlight
Cornmeal: The backbone of this jalapeño cornbread. I use medium-grind yellow cornmeal for the perfect crumb — fine enough to be tender, but coarse enough to give that rustic texture. Stone-ground cornmeal has more flavor and nutrients because the germ is still intact. Substitution: You can use fine-grind cornmeal or even polenta ( cooked is not needed here — just the dry grain). Avoid degerminated cornmeal if possible; it’s less flavorful.
Buttermilk: This is my secret weapon for a tender, moist crumb. The acid in buttermilk reacts with the baking soda to create lift, and it also helps relax the gluten so the cornbread stays soft. Substitution: To make quick buttermilk at home, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with whole milk to the 1-cup line. Let it sit for 5 minutes before using.
Jalapeños (fresh + pickled): The double-jalapeño method is my signature touch. Fresh jalapeños give a bright, clean heat and a slight crunch. Pickled jalapeños bring acidity and a more mellow, rounded spiciness. Together they create layers of flavor that make this jalapeño cornbread anything but one-dimensional. Substitution: If you can’t find pickled jalapeños, use all fresh and add an extra teaspoon of apple cider vinegar to the batter.
Honey: I use orange blossom honey from a vendor at the Grand Army Plaza Greenmarket in Brooklyn. Its floral notes complement the corn and jalapeño beautifully. Substitution: Maple syrup or agave nectar work well — just note that they’re slightly thinner, so reduce the buttermilk by 1 tablespoon if you substitute.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Yellow cornmeal | White cornmeal or polenta (dry) | Slightly milder flavor; coarser texture if using polenta |
| Buttermilk | Whole milk + 1 tbsp lemon juice or vinegar | Nearly identical; slightly less tangy |
| Fresh jalapeños | Serrano peppers or Anaheim chiles | Serrano: hotter and brighter. Anaheim: milder and earthier. |
| Honey | Maple syrup or agave nectar | Maple adds woody sweetness; agave is neutral and thinner |
| Sharp cheddar (optional) | Pepper Jack or Monterey Jack | Pepper Jack adds extra heat; Monterey Jack is creamier and milder |
How to Make Jalapeño Cornbread — Step-by-Step
This jalapeño cornbread comes together faster than you can preheat your oven — seriously. Follow these steps, and you’ll have a golden, tender pan of cornbread ready in under 35 minutes.
Step 1: Preheat and Prepare the Pan
Preheat your oven to 400°F (200°C). Place a 9×9-inch baking pan (or an 8-inch cast-iron skillet) in the oven while it preheats. This technique — heating the pan first — gives the bottom of the cornbread an extra-crispy, golden crust that I absolutely love. Once the oven is ready, carefully remove the hot pan and grease it with a pat of butter or a splash of neutral oil.
⚠️ Common Mistake to Avoid: Using a cold pan. If you add the batter to a cold pan, the bottom won’t develop that beautiful crust, and the cornbread can stick. Trust me — the hot pan method is a game-changer.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and sea salt. Make sure there are no lumps — especially from the baking powder. This ensures even leavening so your jalapeño cornbread rises evenly.
💡 Olga’s Pro Tip: If your cornmeal is very coarse, give it a quick whirl in a food processor for 10 seconds. This makes the final crumb more tender while keeping that beloved cornmeal texture.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and honey until the eggs are fully incorporated and the mixture is pale and smooth. The honey should be fully dissolved into the liquid — no sticky blobs at the bottom.
⚠️ Common Mistake to Avoid: Adding the melted butter while it’s piping hot. If the butter is too hot, it can scramble the eggs. Let the melted butter cool for 2–3 minutes before whisking it into the other wet ingredients.
Step 4: Fold the Batter Together
Pour the wet mixture into the dry mixture and stir with a wooden spoon or rubber spatula until just combined. A few streaks of flour are fine — do not over-mix. Over-mixing develops gluten, which makes cornbread tough and rubbery. Gently fold in the fresh jalapeños, pickled jalapeños, and shredded cheddar (if using).
💡 Olga’s Pro Tip: Reserve a small handful of jalapeños and cheddar to scatter on top of the batter right before baking. It makes for a beautiful, golden crust with visible flecks of green and melted cheese.
Step 5: Bake to Perfection
Pour the batter into the hot, greased pan and spread it into an even layer. Sprinkle the reserved jalapeños and cheese on top. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should be pulling away from the sides of the pan slightly.
⚠️ Common Mistake to Avoid: Over-baking. Cornbread can go from perfect to dry very quickly. Start checking at 20 minutes. If the top is browning too fast, tent loosely with foil for the last 5 minutes.
Step 6: Make the Honey Butter and Serve
While the cornbread bakes, combine the softened butter, honey, and a pinch of sea salt in a small bowl. Mash with a fork until smooth and creamy. Let the baked cornbread cool in the pan for 5 minutes, then cut into squares and serve warm with a generous dollop of honey butter and an extra drizzle of honey.
💡 Olga’s Pro Tip: For the best honey butter, use butter that’s truly at room temperature — not microwaved. Room-temp butter incorporates the honey and salt into a silky, spreadable consistency. Cold butter will just slide around and not blend properly.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Preheat oven & pan | 10 min | Pan is hot to the touch; butter sizzles when added |
| 2 | Mix dry ingredients | 2 min | No lumps; uniform color |
| 3 | Combine wet ingredients | 2 min | Smooth, pale, honey fully dissolved |
| 4 | Fold batter together | 1 min | Just combined; a few flour streaks remain |
| 5 | Bake | 20–25 min | Golden top; toothpick comes clean |
| 6 | Make honey butter & serve | 5 min | Butter is smooth, glossy, and spreadable |
Serving & Presentation
I love serving this jalapeño cornbread warm, straight from the cast-iron skillet, with a small bowl of honey butter on the side and an extra drizzle of honey over the top. The contrast of the golden crust, the soft crumb, and the glossy butter makes for a stunning presentation with almost no effort. In the summer, I’ll often take it to rooftop gatherings here in NYC, and it always gets the same reaction: “Wait, this has jalapeño in it? It’s incredible!”
In Morocco, we would have eaten something like this alongside a slow-cooked lamb tagine with prunes and almonds. The sweet and spicy cornbread would be perfect for soaking up the sauce. For a more American approach, this cornbread is a dream with a bowl of smoky chili, a plate of barbecued ribs, or even just a simple green salad with a tangy vinaigrette. I also love it for breakfast — toasted the next morning with a fried egg and a drizzle of hot honey. Trust me, it’s life-changing.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Chili, barbecue ribs, roasted chicken, black bean soup | The sweetness balances smoky, spicy, and savory dishes |
| Sauce / Dip | Honey butter, chipotle aioli, sour cream with lime | Creamy or sweet dips cool the jalapeño heat |
| Beverage | Iced tea, Mexican Coke, margaritas, crisp lager | Refreshing drinks cut through the richness |
| Garnish | Extra honey, flaky sea salt, fresh cilantro, pickled red onions | Adds brightness, crunch, and visual contrast |
Make-Ahead, Storage & Reheating
I’m a big fan of making a batch of this jalapeño cornbread on Sunday to enjoy throughout the week. It’s one of those recipes that actually gets better after a day or two as the flavors meld together. Here’s how I store and reheat it in my busy NYC kitchen — whether I’m heading to a dinner party or just meal-prepping for quick breakfasts.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container or wrapped in foil | Up to 5 days | Wrap in foil and warm at 300°F for 8–10 minutes |
| Freezer | Wrap tightly in plastic wrap + foil, or use a freezer bag | Up to 3 months | Thaw overnight in fridge, then reheat in a 300°F oven |
| Make-Ahead | Batter can be mixed (without baking soda/powder) and refrigerated | Up to 24 hours in advance | Stir in leavening just before pouring into the hot pan |
When reheating, the oven is always better than the microwave — it restores the crust’s crispiness and keeps the interior moist. If I’m in a rush, I’ll slice the cornbread and toast it in a dry skillet over medium heat for about a minute per side. The honey butter can be made a week ahead and stored in the fridge — just bring it to room temperature before serving so it’s soft and spreadable.
One extra storage tip from my NYC kitchen: if your apartment is humid (hello, summer!), store the cornbread with a paper towel in the container to absorb excess moisture. This prevents the top from getting sticky and keeps every slice tasting fresh.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Cheesy Jalapeño Cornbread | Add ½ cup extra shredded cheese (Pepper Jack or smoked Gouda) to the batter | Cheese lovers; extra richness | Easy — no extra steps |
| Gluten-Free Jalapeño Cornbread | Replace all-purpose flour with a 1:1 gluten-free baking flour blend | Gluten-free guests; celiac-friendly | Easy — one-for-one swap |
| Mexican Street Corn (Elote) Version | Add ½ cup corn kernels, crumbled cotija cheese, and a pinch of chili powder on top | Summer cookouts; extra texture | Easy — fold in extra ingredients |
Cheesy Jalapeño Cornbread
This is my most-requested variation. Simply fold in an extra ½ cup of your favorite shredded cheese — I love smoked Gouda for its deep, almost bacon-like flavor, or Pepper Jack if you want to double down on the heat. The cheese melts into the batter, creating pockets of gooey richness throughout the crumb. I like to sprinkle a little extra cheese on top during the last 3 minutes of baking so it forms a crispy, golden crown. It’s the kind of jalapeño cornbread that turns heads at a potluck — people can’t believe something this simple can taste so indulgent.
Gluten-Free Jalapeño Cornbread
This version is a lifesaver when I’m cooking for friends with gluten sensitivities. I use a high-quality 1:1 gluten-free baking flour blend (one that contains xanthan gum) and swap it directly into the recipe. The texture is slightly more tender and a little more delicate, but the flavor is just as bold. I’ve tested this with Bob’s Red Mill 1:1 and Cup4Cup — both work beautifully. Let the batter rest for 5 minutes before baking to allow the gluten-free flour to hydrate fully. The result is a moist, fluffy jalapeño cornbread that no one will guess is gluten-free.
Mexican Street Corn (Elote) Version
This variation was inspired by the elote carts I pass on nearly every corner in NYC. I fold ½ cup of fresh or frozen corn kernels (thawed and drained) into the batter along with the jalapeños. After baking, I brush the warm cornbread with a mixture of sour cream and lime juice, then sprinkle generously with crumbled cotija cheese, a pinch of chili powder, and fresh cilantro. It’s a full-flavor experience in every bite — sweet corn, salty cheese, spicy chili, and the zing of lime. The honey butter on the side is still non-negotiable, though. Trust me on this.
Can I make jalapeño cornbread less spicy?
Absolutely. The heat in jalapeño cornbread comes from the seeds and white membranes inside the pepper. To reduce the spice, seed the jalapeños thoroughly and remove all the white pith — that’s where most of the capsaicin lives. You can also use only one jalapeño instead of two or three, or swap in a mild pepper like a poblano or Anaheim. If you want the flavor of jalapeño without any heat at all, use pickled jalapeños (the pickling process mellows them significantly) or look for “tamed” jalapeño varieties at the grocery store. The honey butter also helps cool things down beautifully.
What is the best cornmeal for cornbread?
For the best texture and flavor, I recommend using a medium-grind yellow cornmeal — preferably stone-ground if you can find it. Stone-ground cornmeal retains the germ and hull of the corn kernel, which gives it a richer, more complex flavor and a slightly coarser texture that’s ideal for jalapeño cornbread. My go-to brand is Goya for everyday baking, but I also love the stone-ground cornmeal from Anson Mills for special occasions. Avoid “degerminated” cornmeal if possible — it has a finer texture but much less flavor. Fine-grind cornmeal will work in a pinch but will produce a denser, less rustic crumb.
Can I use a cast-iron skillet for jalapeño cornbread?
Yes — and I actually prefer it! A cast-iron skillet gives the bottom and sides of the jalapeño cornbread an incredible golden, crispy crust that you just can’t achieve in a glass or ceramic pan. I use a well-seasoned 8-inch cast-iron skillet. Preheat it in the oven at 400°F for at least 10 minutes before adding the batter. The sizzle when the batter hits the hot skillet is deeply satisfying, and the crust it produces is worth every second of preheating. If you don’t have cast iron, a 9×9 metal or glass baking pan works perfectly — just be sure to butter it well.
How do I keep cornbread from being dry?
The number one secret to a moist jalapeño cornbread is buttermilk. The acidity in buttermilk tenderizes the gluten and keeps the crumb soft. The second secret is not over-baking — start checking at 20 minutes, and pull the cornbread the moment a toothpick comes out with just a few moist crumbs. Finally, don’t skip the melted butter in the batter; it adds richness and moisture that keeps the cornbread tender for days. If your cornbread does come out dry, brush the top with warm honey or melted butter immediately after baking — it will soak in and help restore moisture.
Can I freeze jalapeño cornbread?
Yes, jalapeño cornbread freezes beautifully. Let it cool completely, then wrap the whole slab (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator, then reheat in a 300°F oven for about 10 minutes — this restores the crust’s crispiness. If you’re freezing individual slices, they’re perfect for grabbing on busy mornings: just toast them straight from the freezer in a toaster oven or dry skillet.
What can I substitute for buttermilk in cornbread?
If you don’t have buttermilk on hand, you can make a quick substitute: place 1 tablespoon of lemon juice or white vinegar in a liquid measuring cup, then fill with whole milk to the 1-cup line. Let it sit for 5 minutes — it will thicken slightly and develop a tangy flavor similar to buttermilk. You can also use plain yogurt or sour cream thinned with a little milk (about ¾ cup yogurt to ¼ cup milk). For a dairy-free version, use unsweetened almond or oat milk with 1 tablespoon of lemon juice. The texture will be slightly less tender but still delicious.
How do I make vegan jalapeño cornbread?
Making this jalapeño cornbread vegan is simpler than you might think. Replace the buttermilk with unsweetened almond or oat milk mixed with 1 tablespoon of lemon juice. For the eggs, use two “flax eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons warm water — let it sit for 5 minutes until it forms a gel). Substitute the melted butter with melted coconut oil or a neutral vegetable oil. For the honey butter, use a vegan butter stick (like Miyoko’s or Earth Balance) and maple syrup instead of honey. The texture will be slightly denser and less rich, but the flavor profile — sweet corn and spicy jalapeño — still shines through beautifully.
Why did my cornbread turn out gummy or dense?
A gummy or dense jalapeño cornbread is usually the result of one of two things: over-mixing the batter or using too much liquid. Over-mixing develops gluten, which makes cornbread tough and rubbery instead of tender and fluffy. Mix the batter only until the dry ingredients are just moistened — a few lumps are completely fine. The second common culprit is too much buttermilk or not enough baking powder. Make sure you’re using accurate measurements (spoon flour into the cup and level it off) and that your baking powder is fresh — old baking powder loses its leavening power.
Can I add other ingredients like corn or cheese?
Absolutely — this jalapeño cornbread recipe is very adaptable. Fold in up to ½ cup of fresh, frozen (thawed), or canned (drained) corn kernels for extra sweetness and texture. Shredded cheese is another fantastic addition: cheddar, Pepper Jack, smoked Gouda, or crumbled cotija all work beautifully. Add the cheese along with the jalapeños at the end of mixing. I also love adding crispy cooked bacon bits, sliced green onions, or a handful of chopped fresh cilantro. Just be careful not to overload the batter — keep additions to about 1 cup total so the cornbread structure stays balanced.
How do I reheat cornbread so it stays moist?
The best way to reheat jalapeño cornbread is in the oven. Wrap the slices in aluminum foil and warm them at 300°F for 8–10 minutes. The foil traps steam, keeping the interior moist while the oven gently re-crisps the exterior. If you’re in a hurry, you can use a toaster oven or a dry skillet over medium heat for about 1 minute per side. Avoid the microwave if possible — it will make the cornbread rubbery and dry. If you must use a microwave, place a damp paper towel over the slice and microwave for 15–20 seconds, but know that the texture won’t be as good as oven-reheated.
Share Your Version!
I truly believe this is the best jalapeño cornbread recipe out there — but I also know that the magic happens when you make it your own. Whether you add extra cheese, swap in a new pepper, or try the Mexican street corn variation, I’d love to hear about it. Leave a star rating and a comment below to let me know how it turned out for you. Did you serve it with chili? Did it disappear at your family dinner? Your stories make my day — and they help other readers discover new ways to enjoy this recipe.
And if you’re so inclined, snap a photo of your jalapeño cornbread and share it on Instagram or Pinterest. Tag @cosycookery so I can see your beautiful creation and share it with our community. I always love seeing the different twists you come up with — especially the ones that include extra honey butter. 😄 From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Olga 🧡
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JALAPEÑO CORNBREAD
- Total Time: 40 minutes
- Yield: 9 servings
Description
Few side dishes are as comforting and crowd-pleasing as a warm slice of Jalapeño Cornbread fresh from the oven. With its golden crust, tender crumb, and bursts of spicy jalapeño in every bite, this recipe brings together the best of Southern comfort food and bold Southwestern flavor. The aroma alone is enough to gather everyone in the kitchen, eager for a taste before dinner is even served.
Ingredients
- Packed with fresh jalapeño flavor.
- Delicious with chili, soups, and barbecue.
- Customizable to your preferred spice level.
- Great for gatherings, potlucks, and holidays.
- Stays soft and flavorful for days.
Instructions
- STEP 1: PREHEAT THE OVEN Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish or a 10-inch cast-iron skillet.
- STEP 2: MIX THE DRY INGREDIENTS In a large bowl, whisk together: * Cornmeal * Flour * Sugar * Baking powder * Baking soda * Salt Mix until evenly combined.
- STEP 3: COMBINE THE WET INGREDIENTS In a separate bowl, whisk together: * Buttermilk * Eggs * Melted butter * Honey Whisk until smooth and fully incorporated.
- STEP 4: PREPARE THE BATTER Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Fold in the diced jalapeños and shredded cheddar cheese. Avoid overmixing, as this can make the cornbread dense.
- STEP 5: TRANSFER TO THE PAN Pour the batter into the prepared baking dish or skillet. Spread evenly. If desired, add a few thin jalapeño slices on top for presentation.
- STEP 6: BAKE THE JALAPEÑO CORNBREAD Bake for 25–30 minutes, or until the top is golden brown and a toothpick
inserted into the center comes out clean. The edges should be lightly crisp while the center remains moist and tender. - STEP 7: COOL AND SERVE Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite comfort foods.
Notes
Fresh jalapeños provide the best flavor and texture.
Buttermilk helps create a soft, tender crumb.
Cheddar cheese balances the heat and adds richness.
This recipe can be baked in a skillet, square pan, or muffin tin.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 290
- Sugar: 10g
- Fat: 16g
- Carbohydrates: 29g
- Protein: 8g
