Jalapeño Cornbread (adapted)
Jalapeño Cornbread (adapted)
  • prep: 15 min
  • cook: 30 min
  • total: 45 min
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  • servings:
  • Summary

    METHOD: 1. Preheat the skillet: Put the canola oil in a 9 or 10 inch cast iron skillet and place the skillet in the oven. Heat oven to 400°F with the skillet inside. 2. Whisk together the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking soda and salt. 3. Whisk together the yogurt, milk, egg: In a separate bowl, whisk together the yogurt, milk, and egg. 4. Combine wet with dry and add the butter, chiles, corn, and cheese: Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Stir in the melted butter, the chopped jalapeños, corn, and cheese. 5. Pour batter into hot skillet: Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula. 6. Bake: Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean. 7. Let rest before cutting: Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. I recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (I've burned my hand picking up a hot skillet; it's no fun.) Serving tip—drizzle with honey! There's plenty of butter in the batter, none extra needed.

    Ingredients

    • 1 Tbsp canola oil
    • 1 cup cornmeal
    • 1 cup all purpose flour
    • 1 1/4 teaspoons baking soda
    • 1/2 teaspoon salt (1/4 tsp if salted butter is used)
    • 2-4 T sugar
    • 3/4 cup plain yogurt (or buttermilk - if used, decrease milk by 2 T)
    • 1/2 cup milk
    • 1 egg
    • 4 Tbsp unsalted butter, melted
    • 1-2 finely chopped fresh jalapeños (depending on how spicy you want your cornbread to be)
    • chopped red pepper (optional)
    • 1/2 cup fresh or frozen corn kernels
    • 1/2 cup grated Monterey jack or cheddar cheese

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 238 % Daily Value *
    • Total Fat: 12 g 18.8%
    • Saturated Fat: 6 g 31.79%
    • Trans Fat: 0 g %
    • Cholesterol: 28 mg 9.28%
    • Sodium: 473 mg 19.7%
    • Calcium: 108 mg 10.84%
    • Potassium: 91 mg 2.59%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 8.15%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 27 g %
    • Dietary Fiber: 2 g 7.45%
    • Sugar: 2 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 16.61%
    • Vitamin C 11.68%
    • Vitamin D 4.68%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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