Recipe: Whole Grain Jalapeño Cheddar Cornbread
March 02, 2022
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.
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 cup whole milk
⅓ cup olive oil
¼ cup honey
Total Time: 30 minutes
Per serving: 287 calories, 16 g Fat, 30 g Carb, 9 g Protein
- 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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