Jalapeño Cornbread
My Jalapeño Cornbread has alot of flavor and crunch. The whole corn sets it apart from most cornbread recipes.
By Chef Laura Bonicelli
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 )
Nutrition Facts
Per Serving (serves 9 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 , rotating pan. The bread should be browned and puffy. Internal temperature 200 - 210 degrees F.