Jalapeno Corn Bread Recipe

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Jalapeno Corn Bread Recipe
Jalapeno Corn Bread Recipe photo by Taste of Home
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Jalapeno Corn Bread Recipe

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"I enjoy this corn bread with a steaming bowl of soup," relates Deanna Dillard of Advance, North Carolina. "It's moist and cuts nicely. Jalapeno pepper adds a little zip."
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 1/2 cup cream-style corn
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup 1% buttermilk
  • 2 tablespoons minced green onion
  • 1 tablespoon butter or stick margarine, melted
  • 2 teaspoons minced jalapeno pepper*

Directions

In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-qt. square baking dish coated with cooking spray. Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Corn Bread in Light & Tasty April/May 2001, p55

Nutritional Facts

1 piece: 112 calories, 3g fat (2g saturated fat), 33mg cholesterol, 291mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat.

  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 1/2 cup cream-style corn
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup 1% buttermilk
  • 2 tablespoons minced green onion
  • 1 tablespoon butter or stick margarine, melted
  • 2 teaspoons minced jalapeno pepper*
  1. In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-qt. square baking dish coated with cooking spray. Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Corn Bread in Light & Tasty April/May 2001, p55

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