Cheddar Jalapeño Cornbread

Not the healthiest of recipes, but this is one of the things you should eat in MODERATION & SMALL PORTIONS!  With great portion control, you can’t go wrong…at least that’s what I believe.  Tasting is living.

I served this with the meatless chili and it was a great side, just enough sweetness with a bit of a kick really complemented the meal. cornbread1

Cheddar Jalapeño Cornbread
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
  • 1 cup ground cornmeal
  • 1 cup quinoa flour
  • ¼ cup sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • ¼ tsp. cayenne pepper
  • ¾ cup shredded cheddar cheese
  • ¼ cup jalapeños, minced and seeded
  • 1 egg
  • 1 cup reduced fat (2%) buttermilk
  • 4 tbsp. (1/2 stick) unsalted butter
  1. Preheat oven 350F
  2. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, cayenne pepper, cheese, and jalapenos. Once whisked together, create a well in the center of the bowl
  3. In another mixing bowl, whisk together the egg, buttermilk, and butter
  4. Slowly pour the wet mixture into the well. Slowly fold ingredients together until smooth
  5. Pour cornbread batter into a greased 8x8 glass baking pan
  6. With a spatula, smooth the top leveling out the batter
  7. Bake for 15-20 minutes, or until toothpick comes out clean
*potassium: 94.0mg
Nutrition Information
Serving size: 1 square Calories: 187.1 Fat: 7.4g Saturated fat: 3.8g Unsaturated fat: 2.3g Trans fat: 0g Carbohydrates: 25.6g Sugar: 7.0g Sodium: 355.0mg Fiber: 1.9g Protein: 4.5g Cholesterol: 36.7mg



Comments are closed.