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Jalapeño-Cheddar Corn Bread

Prep time 11 mins
Cook time 25 mins
Yield 12 servings (serving size: 1 wedge)
If you want a little less heat in your corn bread, simply decrease the amount of pickled jalapeño peppers or use 2 tablespoons of fresh jalapeño peppers instead.

Ingredients

  • 3 tablespoons canola oil
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 2 tablespoons minced pickled jalapeño peppers
  • 1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese

Nutrition Information

  • calories 151
  • fat 5.8 g
  • satfat 1.4 g
  • protein 4.9 g
  • carbohydrate 20.3 g
  • cholesterol 39 mg
  • iron 1.2 mg
  • sodium 379 mg
  • caloriesfromfat 35 %
  • fiber 1 g
  • calcium 109 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.

  3. While pan heats in oven, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 3 ingredients. Combine eggs and buttermilk, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in jalapeño peppers and cheese. Pour batter into preheated pan.

  4. Bake at 425° for 20 to 23 minutes or until golden. Cut into 12 wedges.

Oxmoor House Healthy Eating Collection