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

Preparation

  1. Preheat the Cuisinart® Oven Central® to 350°F with the top and bottom heating elements on. Lightly coat the baking pan with nonstick cooking spray.
  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. 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. 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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