Jalapeño-Cheddar Corn Bread |
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Prep Time: 11 Minutes Cook Time: 25 Minutes |
Ready In: 36 Minutes Servings: 12 |
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If you want a little less heat in your corn bread, simply decrease the amount of pickled jalapeño peppers or use 2 tablespoons of fresh jalapeño peppers instead. Ingredients:
3 tablespoons canola oil |
1 cup all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon sugar |
2 teaspoons baking powder |
1 teaspoon salt |
2 large eggs |
1 cup low-fat buttermilk |
2 tablespoons minced pickled jalapeño peppers |
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 425°.
2. Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.
3. While pan heats in oven, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 3 ingredients. Combine eggs and buttermilk, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in jalapeño peppers and cheese. Pour batter into preheated pan.
4. Bake at 425° for 20 to 23 minutes or until golden. Cut into 12 wedges.
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