AmericanMexican

Jalapeño Cornbread

Name: Jalapeño Cornbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 servings
Ingredients: 1 teaspoon canola oil; 3/4 cup corn (kernels cut off the cob or frozen); 3/4 cup finely chopped onion; 1 jalapeño (stemmed seeded and minced); 1 1/4 cups all-purpose flour; 3/4 cup fine cornmeal; 1/4 cup brown sugar; 2 teaspoons baking powder; 1/2 teaspoon Kosher salt; 1 cup buttermilk; 1/4 cup canola oil; 1 large egg (lightly beaten); 1 cup sharp Cheddar cheese (finely grated )

My Jalapeño Cornbread has alot of flavor and crunch. The whole corn sets it apart from most cornbread recipes.

By Chef Laura Bonicelli

cheddar

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

9 servings

Ingredients

1 teaspooncanola oil
3/4 cupcorn (kernels cut off the cob or frozen)
3/4 cupfinely chopped onion
1 jalapeño (stemmed seeded and minced)
1 1/4 cupsall-purpose flour
3/4 cupfine cornmeal
1/4 cupbrown sugar
2 teaspoonsbaking powder
1/2 teaspoonKosher salt
1 cupbuttermilk
1/4 cupcanola oil
1 large egg (lightly beaten)
1 cupsharp Cheddar cheese (finely grated )

Instructions

1
Heat the oven to 400º F. Grease an 8-inch square pan.
2
Heat 1 teaspoon of oil in a small skillet and sauté the corn, onion, and jalapeño until the onion is translucent.
3
Combine the dry ingredients. Stir in the buttermilk, oil, and egg. Stir in the sautÈed corn mixture and the cheddar cheese until just combined.
4
Pour into prepared pan.
5
Bake for 25 to 30 minutes, rotating pan. The bread should be browned and puffy. Internal temperature 200 - 210 degrees F.

Nutrition (per serving)

289

Calories

Protein

35g

Carbs

13g

Fat

Fiber

340mg

Sodium