Are you planning on serving soup for dinner? Perfect! Because this recipe I am sharing with you today is the best to eat with soup. This Cheese Jalapeno Cornbread will surely make your dinner extra special. Feel free to tweak it a little to your preference. Enjoy!
1 tablespoon vegetable, peanut, or canola oil
1-1/4 cups stone-ground yellow cornmeal (medium grind)
3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 cup + 2 tablespoons low-fat buttermilk*
1 large egg
2 tablespoons honey (optional)
3 green onions, chopped–both white and green parts (1/3 cup)
1 cup corn (fresh, canned, or frozen)
2 to 4 tablespoons minced jalapeno, depending on how much heat you want (remove seeds for less heat)
1 (4 oz.) can chop green chiles (if there’s liquid in the can, drain it)
1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (may use full or low-fat cheese, but not fat-free)
Step 1: Apply cooking spray in an 8c8-inch baking pan.
Step 2: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 3: Place the baking pan inside the preheated oven.
Step 4: In a large mixing bowl, add the flour, cumin, baking powder, salt, and pepper. Stir until well mixed.
Step 5: In another mixing bowl, add the buttermilk honey, and egg. Whisk until well mixed.
Step 6: Transfer the egg mixture into the dry ingredients and stir until well mixed.
Step 7: Add the green chiles, onion, corn, jalapeno, and cheese. Stir until well combined.
Step 8: Remove the heated pan from the oven.
Step 9: Transfer the batter into the hot pan and spread it evenly.
Step 10: Put it back inside the oven and bake for 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle of the Cornbread.
Step 11: Remove from the oven and let it sit in the pan for 15 minutes or until done.
Step 12: Serve and enjoy!
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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