Jalapeño Corn Bread Recipe

Name: Jalapeño Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; Cooking spray; 1 1/4 cups all-purpose flour; 1 1/4 cups yellow cornmeal; 2 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon ground cumin; 1 cup fat-free milk; 1/2 cup chopped red bell pepper; 1/2 cup minced seeded jalapeno pepper (about 6 large); 3 tablespoons butter or stick margarine, melted; 2 tablespoons minced fresh cilantro; 2 large eggs, lightly beaten; 1 (7-ounce) can whole-kernel corn, drained

Servings: persons

1 teaspoon vegetable oil
Cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1 cup fat-free milk
1/2 cup chopped red bell pepper
1/2 cup minced seeded jalapeno pepper (about 6 large)
3 tablespoons butter or stick margarine, melted
2 tablespoons minced fresh cilantro
2 large eggs, lightly beaten
1 (7-ounce) can whole-kernel corn, drained

1
Preheat oven to 425u00b0.
2
Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425u00b0 oven for 7 minutes.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.
4
Bake at 425u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon vegetable oil, Cooking spray, 1 1/4 cups all-purpose flour, 1 1/4 cups yellow cornmeal, and more.

Yes, Jalapeño Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeño Corn Bread

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