Jalapeño-Cheddar Corn Bread
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.
Yield: 12 servings (serving size: 1 wedge)
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 151
- Fat: 5.8g
- Saturated fat: 1.4g
- Protein: 4.9g
- Carbohydrate: 20.3g
- Cholesterol: 39mg
- Iron: 1.2mg
- Sodium: 379mg
- Calories from fat: 35%
- Fiber: 1g
- Calcium: 109mg
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
Preparation
- Preheat oven to 425°.
- Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.
- 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.
- Bake at 425° for 20 to 23 minutes or until golden. Cut into 12 wedges.
Jalapeño-Cheddar Corn Bread Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining, Make-Ahead, Family
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Autumn
- PUBLICATION: Oxmoor House
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