Cheesy Jalapeno Cornbread

 

Ingredients:

• 1 tablespoon vegetable oil, peanut oil, or canola oil
• 1 1/4 cups stone ground yellow cornmeal (medium grind)
• 3/4 cup all-purpose flour (or half white flour and half whole wheat pastry flour)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1 cup plus 2 tablespoons low-fat buttermilk (or 1 cup water plus 1 tablespoon buttermilk powder)
• 1 large egg
• 2 tablespoons honey (optional)
• 3 green onions, chopped (both white and green parts, about 1/3 cup)
• 1 cup corn (fresh, canned, or frozen)
• 2 to 4 tablespoons minced jalapeño, depending on desired heat (remove seeds for less heat)
• 1 (4-ounce) can chopped green chiles, drained
• 1 1/2 cups (6 ounces) shredded sharp or extra-sharp cheddar cheese (full-fat or low-fat, but not fat-free)

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking pan with oil.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cumin, and black pepper.
3. In a separate bowl, whisk together the egg, buttermilk (or water), and honey. Add the egg mixture to the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the green onions, corn, jalapeño, green chiles, and cheese.
5. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cornbread cool in the pan for at least 15 minutes before cutting and serving.

Tips:

• For extra flavor, toast the cornmeal before using it. To do this, spread the cornmeal in a single layer on a baking sheet and bake at 350 degrees F (175 degrees C) for 10-15 minutes, or until golden brown.
• To make a spicier cornbread, add more jalapeño seeds.
• For a milder cornbread, remove the jalapeño seeds and ribs.
• For a sweeter cornbread, add more honey.
• Serve the cornbread warm with butter, honey, or your favorite toppings.

Enjoy!