CHEESY JALAPENO CORNBREAD

CHEESY JALAPENO CORNBREAD Copie CHEESY JALAPENO CORNBREAD

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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