Spicy Jalapeño Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Zing goes the chile, pop goes the fresh, sweet corn; this corn bread recipe is perfect for those who like their corn bread loaded with flavor. Ingredients:
cooking spray |
1 1/4 cups stone-ground cornmeal |
1 cup fresh corn kernels (about 2 ears) |
3/4 teaspoon kosher salt |
1/2 teaspoon baking soda |
1 cup nonfat buttermilk |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
2 tablespoons minced pickled jalapeño peppers |
1 1/2 tablespoons butter, melted |
1 1/2 tablespoons honey |
1 tablespoon canola oil |
2 large eggs, lightly beaten |
Directions:
1. Preheat oven to 375°.
2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.
3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.
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