Jalapeno and Cheese Cornbread

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Jalapeno and Cheese Cornbread calories by ingredient
Submitted by:


Number of Servings: 12

Ingredients

    1 1/3 cups whole wheat flour
    2 1/2 cups yellow cornmeal
    2 tsp salt
    5 tsp baking powder
    2 Tbs sugar
    2 cups rice milk
    2 cups frozen corn
    2 Tbs Earthbalance "Butter"
    3 eggs
    4 fresh jalapeno peppers
    1/2 cup chopped onion
    4 oz grated cheddar cheese

Directions

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.

TAGS:  Side Items |

Rate This Recipe