Jalapeño Cornbread
Fresh (or frozen) corn and jalapeño peppers make this cornbread out of the world good!
Servings 9
Calories 192kcal
Equipment
Ingredients
- 2 tablespoons butter divided
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup corn fresh or frozen (thawed)
- 1 cup low fat buttermilk
- ⅓ cup sour cream
- ¼ cup cilantro chopped
- 1 tablespoon jalapeno pepper seeded and chopped
- 2 eggs lightly beated
Instructions
- Preheat oven to 400.
- Place one tablespoon of butter in a 9 inch cast iron skillet and heat over medium heat until butter is melted and skillet is hot.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk to combine.
- In a smaller bowl, combine the corn, buttermilk, sour cream, cilantro, jalapeño pepper, eggs and a tablespoon of melted butter.
- Add the wet ingredients into the dry ingredients and stir until moistened.
- Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean.
Video
Notes
Can use any hot pepper that you like. Leave seeds in if you want it hotter.
¼ cup to ½ cup of grated cheese would also be nice!
Nutrition
Calories: 192kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 331mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg