Spicy Jalapeño Corn Bread

Spicy Jalapeno Corn BreadRecipe
Oxmoor House
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.

Yield:

12 servings (serving size: 1 wedge)
Total time: 53 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-On: 9 Minutes
Total: 53 Minutes

Nutritional 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

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

Preparation

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.