Delicious on the side of some white bean and chicken chili, or as a standalone snack, this whole grain jalapeño cheddar cornbread will satisfy your craving for something sweet or savory at the same time.

Ingredients: 

1 cup yellow cornmeal

1 cup white whole wheat flour

1 tbsp baking powder

1 tsp kosher salt 

½ tsp ground cayenne pepper

¼ cup + 1 Tbsp finely chopped jalapeño peppers

¾ cup sharp cheddar cheese, grated

¾ cup corn kernels, fresh or canned

1 egg

1 cup whole milk

⅓ cup olive oil

¼ cup honey

Serves: 9 
Total Time: 30 minutes
Per serving: 287 calories, 16 g Fat, 30 g Carb, 9 g Protein

Preparation: 

• Preheat the oven to 400ºF. Grease an 8-inch square baking pan.
• In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, ¼ cup jalapeños, cheese and corn. 
• In a separate bowl, whisk together the egg, milk, olive oil and honey until blended and no lumps remain. 
• Transfer the batter to the prepared baking pan. Evenly sprinkle 1 Tbsp chopped jalapeños on the top of the batter. Bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 23 minutes.  
• Transfer the pan to a cooling rack and let cool for at least 15 minutes before serving. 

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