Are you planning on serving soup for dinner? Perfect! Because this recipe I am sharing with you today is the best to eat with soup. This Cheese Jalapeno Cornbread will surely make your dinner extra special. Feel free to tweak it a little to your preference. Enjoy!
CHEESY JALAPENO CORNBREAD
Servings: 9
Ingredients:
1 tablespoon vegetable, peanut, or canola oil
1-1/4 cups stone-ground yellow cornmeal (medium grind)
3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 cup + 2 tablespoons low-fat buttermilk*
1 large egg
2 tablespoons honey (optional)
3 green onions, chopped–both white and green parts (1/3 cup)
1 cup corn (fresh, canned, or frozen)
2 to 4 tablespoons minced jalapeno, depending on how much heat you want (remove seeds for less heat)
1 (4 oz.) can chop green chiles (if there’s liquid in the can, drain it)
1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (may use full or low-fat cheese, but not fat-free)
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