Spicy Jalapeño Corn Bread

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 9 Minutes
Total: 53 Minutes

Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 33%
  • Fat: 5.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.7g
  • Carbohydrate: 19.5g
  • Fiber: 2.9g
  • Cholesterol: 43mg
  • Iron: 0.8mg
  • Sodium: 263mg
  • Calcium: 68mg

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. 1. Preheat oven to 375°.
  2. 2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.
  3. 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.
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