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Jalapeno Corn Bread

Serve warm from the oven with Cilantro Lime Butter"


nonstick cooking spray
1 cup yellow cornmeal
3/4 cup unbleached, all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon granulated sugar
1/4 teaspoon table salt
1 small jalapeno pepper, seeded, cut into 1/2-inch pieces
1 cup nonfat milk
1 large egg
1 tablespoon unsalted butter, melted


Preheat oven to 400°F. Lightly coat an 8" x 8" baking pan with nonstick cooking spray. In a small bowl combine cornmeal, flour, baking powder, sugar and salt. Reserve.

Insert metal blade. Process jalapeno until finely chopped, about 5 seconds. Scrape bowl. Add milk, egg and butter; process to combine, about 5 to 10 seconds. Add dry ingredients. Pulse until flour and cornmeal are just combined, about 6 to 7 times. Pour into prepared pan and bake until golden and top springs back when touched, about 20 minutes. Cut into squares and serve warm with Cilantro-Lime Butter.

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Makes 9 servings

Nutritional Information
Per Serving

Calories 112 (19% from fat) - carb. 19g - pro. 4g - fat 2g - sat. fat 1g - chol. 27mg - sod. 220mg - calc. 85mg - fiber 2g

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