Jalapeno and Cheese Cornbread
- Number of Servings: 12
Ingredients
1 1/3 cups whole wheat flour2 1/2 cups yellow cornmeal2 tsp salt5 tsp baking powder2 Tbs sugar2 cups rice milk 2 cups frozen corn2 Tbs Earthbalance "Butter"3 eggs4 fresh jalapeno peppers1/2 cup chopped onion4 oz grated cheddar cheese
Sift together into a mixing bowl the flour, cornmeal, salt, baking powder and sugar.
Heat together the milk, corn kernels, and butter, until the butter melts. Scoop out some of the corn kernels and set them aside, then process the mixture briefly in a blender, just enough to chop the corn roughly. Add back the whole corn kernels.
Beat the eggs in a bowl, and beat in the warm milk and corn mixture. Stir the liquid into the dry ingredients. Seed and chop the jalapenoes, stir them into the batter along with the chopped onions and cheese.
Spoon the mixture into a 9x13 butter baking dish. Bake at 425 for 35 minutes or until puffed up and top is golden brown.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user KARIETEXAS.
Heat together the milk, corn kernels, and butter, until the butter melts. Scoop out some of the corn kernels and set them aside, then process the mixture briefly in a blender, just enough to chop the corn roughly. Add back the whole corn kernels.
Beat the eggs in a bowl, and beat in the warm milk and corn mixture. Stir the liquid into the dry ingredients. Seed and chop the jalapenoes, stir them into the batter along with the chopped onions and cheese.
Spoon the mixture into a 9x13 butter baking dish. Bake at 425 for 35 minutes or until puffed up and top is golden brown.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user KARIETEXAS.
Nutritional Info Amount Per Serving
- Calories: 272.8
- Total Fat: 9.0 g
- Cholesterol: 63.0 mg
- Sodium: 723.2 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 4.4 g
- Protein: 8.8 g
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