Recipes >
Jalapeño & Green Onion Cornbread
Ingredients
- 3/4 cup yellow cornmeal
- 3 teaspoons jalapeño chile, minced, seeded
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup green onions, thinly sliced
- 3 tablespoons red bell pepper, thinly sliced
- 1/4 cup frozen corn
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted, cooled
A spicy and colorful cornbread, with red bell peppers and jalapeno chile peppers. Perfect for enjoying with a bowl of bean soup--or with black eyed peas.
Why Try? It's a great southern-style treat, with added spice and color.
Foodie Byte: Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.
Preparation
- Preheat oven to 350°F.
- Oil a small cast iron skillet.
- In a large bowl, whisk to blend flour, cornmeal, sugar, salt, baking powder and baking soda.
- Stir in green onions and jalapeño, red pepper and corn.
- In a medium bowl, whisk to blend buttermilk and eggs, then add in melted butter.
- Add buttermilk mixture to dry ingredients and stir just until blended.
- Transfer batter to cast iron skillet.
- Bake about 25 minutes or until lightly brown on top and tester comes out clean from the center.
- Transfer pan to rack and cool completely.
Nutritional Information
Calories 160, Carbohydrates 22g, Cholesterol 51mg, Fat 6g, Fat Calories 56, Fiber 1g, Protein 4g, Saturated Fat 3g, Sodium 609mg. Daily Values: Calcium 91.81mg 9%, Phos 79.91mg 8%, Copper 0.03mg 2%, Zinc 0.38mg 3%, Panto 0.31mg 3%, Biotin 2.88mcg 960%, Iodine 12.93mcg 9%, Magnesium 9.66mg 2%, Iron 1.14mg 6%, Vitamin B6 3%, Vitamin C 11%, Vitamin B12 3%, Vitamin D 3%, Vit E-a-Toco 1%, Vitamin A 8%. Percent Daily Values are based on a 2,000 calorie diet.
Related Items
