Jalapeno Corn Bread

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 100.1
  • Total Fat: 3.0 g
  • Cholesterol: 29.4 mg
  • Sodium: 378.1 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Jalapeno Corn Bread calories by ingredient

Number of Servings: 32


    * 3 cups King Arthur White Whole Wheat Flour
    * 1 cup yellow cornmeal
    * 1/4 cup Organic Cane Sugar
    * 2 tablespoons baking powder
    * 2 teaspoons kosher salt
    * 2 cups Non Fat Milk
    * 4-large eggs, lightly beaten
    * 1/2 cup Smart Balance Light, Melted
    * 8 ounces Velveeta 2%, grated (freeze for 1 hour first), 1/3 cup set aside
    * 3 scallions, white and green parts, plus extra for garnish,
    * 1 seeded and minced fresh jalapeno pepper



Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a spatula, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in grated Velveeta, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Velveeta and extra chopped scallions. Bake for 40 minutes, or until a toothpick comes out clean. Cool and cut into 32 squares. Serve warm or at room temperature.

Number of Servings: 32

Recipe submitted by SparkPeople user WILDONESMOM.

TAGS:  Side Items |