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Spicy Jalapeño Corn Bread

Oxmoor House
Hands-On time 9 mins
Total time 53 mins
Yield 12 servings (serving size: 1 wedge)
Zing goes the chile, pop goes the fresh, sweet corn; this corn bread recipe is perfect for those who like their corn bread loaded with flavor.

Ingredients

  • Cooking spray
  • 1 1/4 cups stone-ground cornmeal
  • 1 cup fresh corn kernels (about 2 ears)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup nonfat buttermilk
  • 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
  • 2 tablespoons minced pickled jalapeño peppers
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons honey
  • 1 tablespoon canola oil
  • 2 large eggs, lightly beaten

Nutrition Information

  • calories 138
  • caloriesfromfat 33 %
  • fat 5.1 g
  • satfat 1.9 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 4.7 g
  • carbohydrate 19.5 g
  • fiber 2.9 g
  • cholesterol 43 mg
  • iron 0.8 mg
  • sodium 263 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.

  3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.