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Jalapeño Cornbread

Name: Jalapeño Cornbread
Prep time: 30

(1 votes, average: 5.00 out of 5)

30 min prep

10 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This Jalapeño Cornbread recipe makes a moist cornbread. If you don’t like spicy, leave out the jalapeño. For something a little different, use it to make cornbread stuffing during the Holidays.

Ingredients

3 cups fresh or frozen corn kernels
2 cups stone ground cornmeal
4 eggs, lightly beaten
1 teaspoon salt
1 teaspoon baking soda
2 cups plus 2 tablespoons buttermilk
2 cups Monterey Jack cheese (optional)
2 to 3 teaspoons minced jalapeño, or to taste
⅓ cup grape seed oil, or other neutral oil
2 tablespoons unsalted butter

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Nutrition Facts

Calories

372 cals

Fat

21 g

Saturated Fat

8 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

33 g

Sugar

4 g

Fiber

3 g

Protein

14 g

Sodium

418 mg

Directions

Preheat the oven to 400 degrees. Place rack in middle of the oven. With the butter, generously coat a 10 x 15-inch baking pan or 11-inch cast iron skillet.
Coarsely blend 2 cups of the corn kernels with 2 tablespoons of buttermilk. It should have the consistency of a chunky cream. Reserve the rest.
In a large bowl combine all the ingredients except the butter. Mix well.
Put the prepared baking pan in the oven for about 5 minutes or until the butter has melted. Remove from the oven and quickly pour in the batter.
Bake for 30 minutes or until the cornbread begins to pull away from the sides of the pan and a toothpick comes out clean. Cool in the pan. Cut into squares and serve.

Chef Tips

You can make substitute buttermilk by adding 1 tablespoon of lemon juice, or 1 teaspoon of cream of Tartar to 1 cup of regular milk.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.