Jalapeno Cheddar Cornbread Makeover(Arrowhead Mills)
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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 262.7
- Total Fat: 11.4 g
- Cholesterol: 5.0 mg
- Sodium: 498.9 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 6.1 g
- Protein: 8.8 g
View full nutritional breakdown of Jalapeno Cheddar Cornbread Makeover(Arrowhead Mills) calories by ingredient
Introduction
This is from the back of the bag of Arrowhead Mills yellow organic corn meal. This is from the back of the bag of Arrowhead Mills yellow organic corn meal.Number of Servings: 6
Ingredients
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Onions, raw, 1 cup, chopped
Garbanzo bean flour, 1 cup
corn meal yellow organic arrowhead mills, 1 cup
Baking Powder, 3 t
Hain Salt, 1/4 tsp
Silken Tofu, 0.5 cup
Vegetable Oil, 3 tbsp
Unsweetened applesauce, 3 tbsp
Cheddar Cheese, 0.25 cup, shredded
Jalapeno Peppers, 2 pepper
Tips
Add 2 more jalapeno for more heat
Directions
Preheat oven to 400° F. Coat a 9" x 9" baking pan with cooking spray.
In a large bowl, mix the cornmeal, flours, baking powder, salt. In a separate bowl, mix the tofu, unsweetened applesauce, vegetable oil, cheddar cheese, jalapeno peppers, onions together. Stir the wet ingredients into the dry ingredients, just enough to mix. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until golden brown.
Serving Size: makes 6 3x3 inch square servings
In a large bowl, mix the cornmeal, flours, baking powder, salt. In a separate bowl, mix the tofu, unsweetened applesauce, vegetable oil, cheddar cheese, jalapeno peppers, onions together. Stir the wet ingredients into the dry ingredients, just enough to mix. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until golden brown.
Serving Size: makes 6 3x3 inch square servings