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.
Chef's 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
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
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