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.
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
out of
5 by
1.
Rated 3 out of
5
by
The salted 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
