Servings: 9 servings
Jazz up your usual cornbread with this amazing recipe. This cheesy jalapeno cornbread has so much flavour. It’ll turn your standard cornbread into an entirely different cornbread. Perfect to serve with soup, chilli, or salad for an over the top meal that the whole town will be talking about.
Ingredients
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1 tablespoon vegetable, peanut, or canola oil
1-1/4 cups stone-ground yellow cornmeal (medium grind)
3/4 cup all-purpose flour (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 (drain any liquid)
1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (you can use full or low-fat cheese, but not fat-free)
How to make Cheesy Jalapeno Cornbread
Step 1: Grease an 8 x 8-inch pan by brushing it with oil. Place the prepared pan in a cool oven. Or use a 12-cup muffin pan or a cast-iron skillet.
Step 2: Prepare the oven. Preheat it to 400 degrees.
Step 3: In a large bowl, add the cornmeal, flour, baking powder, salt, cumin, and black pepper. Add buttermilk if desired. Whisk until incorporated.
Step 4: Add the egg, buttermilk or water, and honey in a separate bowl. Whisk until combined.
Step 5: Mix the egg mixture into the dry ingredients and stir until just combined. Remember to not overmix.
Step 6: Fold the onion, corn, jalapeno, green chiles, and cheese into the batter.
Step 7: Take the pan out of the oven. Transfer the batter into the pan and evenly spread.
Step 8: Place inside the preheated oven and bake for about 25 to 30 minutes or 18 to 20 minutes if using a 12-inch cast-iron skillet and muffin tins.
Step 9: Check the doneness by inserting a toothpick in the centre of the cornbread. When it comes out clean, it’s done baking.
Step 10: Allow cooling in the pan for at least 15 minutes to firm up for easy cutting.
Step 11: Serve and enjoy!
Notes:
Substitute the buttermilk with a cup plus 2 tbsp water and 4 tbsp plus 1 tsp dry buttermilk powder.
Nutritional information (per serving): 174 calories, 2.9g fat,1.2g sat. fat, 362mg sodium, 29g carbs, 1.9g fibre, 8.9g protein; Weight Watchers SmartPoints: 6
Ingredients
- 1 tablespoon vegetable, peanut, or canola oil
- 1-1/4 cups stone-ground yellow cornmeal (medium grind)
- 3/4 cup all-purpose flour (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 (drain any liquid)
- 1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (you can use full or low-fat cheese, but not fat-free)
Instructions
Step 1: Grease an 8 x 8-inch pan by brushing it with oil. Place the prepared pan in a cool oven. Or use a 12-cup muffin pan or a cast-iron skillet.
Step 2: Prepare the oven. Preheat it to 400 degrees.
Step 3: In a large bowl, add the cornmeal, flour, baking powder, salt, cumin, and black pepper. Add buttermilk if desired. Whisk until incorporated.
Step 4: Add the egg, buttermilk or water, and honey in a separate bowl. Whisk until combined.
Step 5: Mix the egg mixture into the dry ingredients and stir until just combined. Remember to not overmix.
Step 6: Fold the onion, corn, jalapeno, green chiles, and cheese into the batter.
Step 7: Take the pan out of the oven. Transfer the batter into the pan and evenly spread.
Step 8: Place inside the preheated oven and bake for about 25 to 30 minutes or 18 to 20 minutes if using a 12-inch cast-iron skillet and muffin tins.
Step 9: Check the doneness by inserting a toothpick in the centre of the cornbread. When it comes out clean, it's done baking.
Step 10: Allow cooling in the pan for at least 15 minutes to firm up for easy cutting.
Step 11: Serve and enjoy!
Notes:
Substitute the buttermilk with a cup plus 2 tbsp water and 4 tbsp plus 1 tsp dry buttermilk powder.
