Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Bill and Cheryl Jamison
Recipe by Cooking Light September 2008

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
9 mins
total:
53 mins
Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

Nutrition Facts

138 calories; calories from fat 33%; fat 5.1g; saturated fat 1.9g; mono fat 1.4g; poly fat 0.6g; protein 4.7g; carbohydrates 19.5g; fiber 2.9g; cholesterol 43mg; iron 0.8mg; sodium 263mg; calcium 68mg.
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