Jalapeno-Cheese Cornbread

Nutrition Facts

Serving Size 3 OZ
Calories 217
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 12.1g
19%
Sat. Fat 6.5g
- - -%
Trans Fat 0.3g
Cholesterol 73.6mg
- - -%
Sodium 235.6mg
10%
Tot. Carb. 20.4g
6%
Dietary Fiber 0.8g
2%
Sugars 3g
   Includes 0g Added Sugars
0%
Protein 6.5g
Vitamin D - 0.4mcg - 0%
Calcium - 141.6mg - 14%
Iron - 1.1mg - 13%
Potassium - 92.1mg - 2%
INGREDIENTS: BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), CORN MEAL (enriched yellow corn meal (yellow corn meal, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat flour. contains: wheat), SHREDDED PEPPER JACK CHEESE (pasteurized milk, jalapeno peppers, cheese culture, salt, enzymes, potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor). contains: milk. ), LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), JALAPENO CHILI, SUGAR (sugar), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), BAKING SODA (sodium bicarbonate), KOSHER SALT (salt, yellow prussiate of soda)
ALLERGENS: Milk, Eggs, Wheat, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.