This homemade cornbread is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake, and it's perfect when served warm with honey. —Angela Oelschlaeger, Tonganoxie, Kansas
Easy Jalapeno Cornbread
Peppers (Hot)
Easy Jalapeno Cornbread
Prep Time
15 min
Cook Time
15 min
Yield
9 servings
Ingredients
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/2 cup cream-style corn
- 1/4 cup egg substitute
- 1/4 cup reduced-fat cheddar cheese
- 1/4 cup fat-free milk
- 2 tablespoons chopped green onion
- 1 tablespoon butter, melted
- 2 teaspoons chopped seeded jalapeno pepper
Directions
- In a large bowl, combine the first 7 ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened.
- Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts
1 piece: 94 calories, 2g fat (1g saturated fat), 5mg cholesterol, 261mg sodium, 15g carbohydrate, 1g fiber), 4g protein.
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