Jalapeno Cornbread Recipe

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. yellow cornmeal; 1/2 c. whole wheat flour; 1 1/2 tsp. baking soda; 1 tsp. salt; 3 egg whites, lightly beaten; 1 1/2 c. buttermilk or Rice Dream plus 1 Tbsp. vinegar; 3 Tbsp. oil; 1 or 2 jalapeno peppers, seeded and minced to taste; 1/2 c. grated Cheddar cheese (optional); 1/2 c. thawed frozen corn kernels

Servings: persons

1 1/2 c. yellow cornmeal
1/2 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. salt
3 egg whites, lightly beaten
1 1/2 c. buttermilk or Rice Dream plus 1 Tbsp. vinegar
3 Tbsp. oil
1 or 2 jalapeno peppers, seeded and minced to taste
1/2 c. grated Cheddar cheese (optional)
1/2 c. thawed frozen corn kernels

1
Preheat oven to 400u00b0.
2
Combine the first 4 ingredients in a mixing bowl.
3
In another bowl, combine the egg whites, buttermilk and oil.
4
Combine dry and wet ingredients together and stir together vigorously until smoothly blended.
5
Stir in the jalapenos, cheese and corn.
6
Pour in an oiled 9 x 9-inch pan. Bake for 20 to 25 minutes, or until the top just begins to turn golden and a knife inserted into the center tests done.

556

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 10 ingredients. The key ingredients include: 1 1/2 c. yellow cornmeal, 1/2 c. whole wheat flour, 1 1/2 tsp. baking soda, 1 tsp. salt, and more.

Yes, Jalapeno Cornbread 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.

Jalapeno Cornbread

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