Breads

Jalapeño-Cheese Cornbread

Makes 8 to 10 servings

View Recipe

Jalapeño-Cheese Cornbread

Makes 8 to 10 servings

Cornbread with a spicy twist, it goes great with a mildly spiced chili.

Nutritional information per serving (based on 10 servings):Calories: 235 (62% from fat)
carb. 19g
pro. 4g
fat 17g
sat. fat 2g
chol. 23mg
sod. 235mg
calc. 64mg
fiber 1g
  1. Jalapeño-Cheese Cornbread-1
  1. Jalapeño-Cheese Cornbread-1

Ingredients

  • nonstick cooking spray
  • ½cup yellow cornmeal
  • 1cup unbleached, all-purpose flour
  • ¾ teaspoon sea or kosher salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3tablespoons granulated sugar
  • 2jalapeños, seeded and chopped
  • 1⁄3cup corn kernels, fresh or frozen (defrosting is not necessary)
  • 1⁄3cup shredded Cheddar or Pepper Jack
  • 1large egg, at room temperature
  • 1cup buttermilk, at room temperature
  • 2⁄3cup vegetable oil

Preparation

  1. 1. Preheat the Cuisinart® Oven Central® to 350ºF with the top and bottom heating elements on. Lightly coat the baking pan with nonstick cooking spray.
  2. 2. Put the cornmeal, flour, salt, baking powder, baking soda, and sugar in a medium-large bowl. Whisk to combine. Add the jalapeño, corn kernels and cheese. Stir to combine. Reserve.
  3. 3. Mix the egg, buttermilk and oil together in a measuring cup. Add to the dry ingredients and stir until just combined – do not over-mix.
  4. 4. Pour batter into the prepared pan. Transfer to the preheated unit, close cover and bake for 16 to 20 minutes, or until a cake tester inserted in the center comes out clean.

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