Jalapeno Cornbread
fromtasteofhome.comwww.tasteofhome.com/recipes/jalapeno-buttermilk-cornbread
Whip up our spicy jalapeño cornbread with ease, blending the sweetness of fresh corn with the savory sharpness of cheddar and a spicy jalapeño kick for a delectably balanced treat.
Ingredients
Instructions
Preheat the oven to 425° F. In a large mixing bowl, whisk together the self-rising flour and cornmeal. Simultaneously, place 1 tablespoon of canola oil in an 8-inch cast iron skillet and heat it in the oven for four minutes to create a non-stick surface. Editor's Tip: Heating the skillet with oil before adding the batter ensures a crispy bottom crust.
Mix the buttermilk, large eggs, 2 tablespoons of canola oil, honey, and mayonnaise in another bowl. Add the buttermilk mixture to the dry and stir just until the mixture is moistened. Editor's Tip: Overmixing can make the cornbread tough, so mix until the ingredients are just combined.
Fold in the corn, shredded cheddar cheese, and chopped jalapeños into the batter. Carefully remove it from the oven, tilt it to coat evenly with oil and pour in the batter. Bake for 20 to 25 minutes, or until a knife or toothpick inserted into the center of the skillet comes clean. Serve warm.
Nutrition
- Calories
- 180 calories
- Fat Content
- 4g fat (1g saturated fat)
- Cholesterol Content
- 4mg cholesterol
- Sodium Content
- 261mg sodium
- Carbohydrate Content
- 32g carbohydrate (6g sugars
- Fiber Content
- 2g fiber)
- Protein Content
- 6g protein. <B><b>Diabetic Exchanges</b>: </B>2 starch
