Recipes
Cheddar and Jalapeño Cornbread
6 servings
50 minutes total (Active 15 minutes)
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Ingredients
- 3 jalapeño peppers
- ½ small yellow onion
- 4 oz sharp cheddar cheese
- Cooking spray
- 1 ½ cups buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- 2 large eggs (or ½ cup egg substitute)
Steps
- Preheat oven to 400°F. Chop jalapeños (removing seeds and membranes if desired) and onion finely; shred cheese (1 cup). Coat 9–inch square baking dish with spray.
- Place jalapeños, onions, and buttermilk in small saucepan; bring to a simmer on medium. Cook 3 minutes, stirring occasionally, then remove pan from heat and let stand to cool 5 minutes.
- Combine in large bowl: cornmeal, flour, sugar, baking soda, baking powder, salt, and garlic powder; stir until blended. Beat eggs in separate bowl; add cheese and stir until blended. Add buttermilk mixture to egg mixture; whisk until blended, then add to cornmeal mixture and stir until just combined.
- Pour batter into prepared dish; bake 30–35 minutes until a toothpick inserted in the center comes out clean. Slice and serve.
Amount per ⅙ recipe serving: Calories 300, Total Fat 11g, Sat Fat 6g, Trans Fat 0g, Chol 85mg, Sodium 860mg, Total Carb 39g, Fiber 3g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 12g, Vitamin D 6%, Calc 20%, Iron 15%, Potassium 6%