Jalapeño Corn Bread

Red and green jalapeños add spicy zest to this traditional corn bread recipe. The perfect companion to chili or black bean soup.

Submitted By: Vitamix

Dietary Interests: Vegetarian

Yield:

12 squares or muffins

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Select your container size:

Ingredients

1 cup (120 g) whole wheat flour
1 cup (120 g) cornmeal
1 Tablespoon baking powder
½ teaspoon salt, optional
2 large eggs
1 cup (240 ml) milk
3 Tablespoons vegetable oil
2 Tablespoons honey, or other sweetener, to taste
1 red jalapeño, seeded
1 green jalapeño, seeded

Directions

Preheat oven to 400°F (200°C). Spray an 8-inch x 8-inch baking pan or muffin tins with cooking spray.
Combine 1 cup wheat flour, 1 cup cornmeal, baking powder and salt in a large bowl and mix well.
Place eggs, milk, oil, and honey into the Standard Container and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 7.
Blend for 10 seconds.
Reduce speed to Variable 3 and remove the lid plug.
Add jalapeños through the lid opening. Blend for 10-15 seconds.
Pour wet ingredients into the dry ingredients and mix together by hand.
Pour batter into prepared pan or muffin tin. Let sit for 5 minutes.
Bake for 15-18 minutes.

Notes

Flour must always be at room temperature to make bread, so if coming from freezer or refrigerator, spread on sheet trays to bring to room temp.

Nutrition Information

Serving Size	1 square or muffin
Amount Per Servings
Calories	145
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	43 mg
Sodium	243 mg
Total Carbohydrate	21 g
Dietary Fiber	2 g
Sugars	4 g
Protein	4 g

Jalapeño Corn Bread is rated 3.5 out of 5 by 2.

Rated 3 out of 5 by The Bean from A bit dry I made this cornbread as a side dish for chili. We all enjoy a little heat, so I was excited to try it. It is an easy recipe to make, but the end result was disappointing. It had a nice flavor, but was dry. I will attempt it again but replace half the whole wheat flour with all purpose. I think I will probably add an additional pepper or two for more spice.

Date published: 2020-06-20

Rated 4 out of 5 by The Bean from Love the slightly altered version The first time I made this I found it rather dry. I played around with the recipe a few times and decided to completely replace the whole wheat with all purpose flour. We like spicy, so we added extra peppers. It is moist and delicious. The next day the peppers are even hotter.

Date published: 2020-08-28