Yield: 9 Servings
This Cheesy Jalapeno Cornbread is super legit! Oh, man, this is a must-try, I’m telling you!
1 tbsp vegetable, peanut, or canola oil
1-1/4 c stone-ground yellow cornmeal (medium grind)
3/4 c all-purpose flour (can use half white flour and half whole wheat pastry flour)
2-1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1 c + 2 tablespoons low-fat buttermilk*
1 large Egg
2 tbsp honey (optional)
3 green onions, chopped–both white and green parts (1/3 c)
1 c corn (fresh, canned, or frozen)
2 to 4 tbsp minced jalapeno, depending on how much heat you want (remove seeds for less heat)
1 (4 ounces) can chop green chiles (if there’s liquid in the can, drain it)
1 1/2 c (6 ounces) shredded sharp or extra-sharp cheddar cheese (may use full or low-fat cheese, but not fat-free)
Step 1: Apply cooking spray on an 8×8-inch baking pan.
Step 2: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 3: Place the greased pan inside the oven.
Step 4: In a large mixing bowl, add the flour, cornmeal, cumin, baking powder, salt, and pepper. Whisk until well combined.
Step 5: In another mixing bowl, add the buttermilk, egg, and honey. Whisk until well mixed.
Step 6: Transfer the egg mixture into the flour mixture and stir until just combined.
Step 7: Add in the jalapeno, corn, chilis, cheese, and onion. Stir until well combined.
Step 8: Remove the baking pan from the preheating oven.
Step 9: Transfer the batter into the hot pan and spread it evenly all over.
Step 10: Put the pan back into the oven and bake for 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 11: Remove the pan from the oven and let it sit at room temperature to cool for 15 minutes.
Step 12: Serve and enjoy!
Nutritional information (per serving): 174 Calories | 2.9g Fat | 1.2g Sat. fat | 362mg Sodium | 29g Carbs | 1.9g Fibre, 8.9g Protein
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