Jalapeno Cornbread
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Jalapeno Cornbread
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This moist and easy cheddar jalapeño cornbread made with honey and applesauce is a healthy cornbread recipe that's simple to prep and bake.
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Ingredients
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder plus 2 teaspoons
- 1 teaspoon kosher salt
- 1 cup skim milk
- 2 large eggs at room temperature
- ¼ cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 tablespoon honey
- ½ cup freshly grated part skim sharp cheddar cheese or any combination of shredded sharp cheddar, Monterrey Jack, Colby, or Pepper Jack (for extra heat)
- ¼ cup chopped green onions white and green parts, plus additional 1-2 tablespoons for garnish (2-3 scallions total)
- 2 Jalapeno peppers seeded and minced
Instructions
- In a large bowl, stir together the cornmeal, whole wheat pastry flour, baking powder, and salt. In a separate bowl or large measuring cup, combine the milk, eggs, apple sauce, oil, and honey.
- Make a well in the center of the dry ingredients, then add the wet ingredients.
- Stir by hand, just until combined, then let the batter rest for 20 minutes.
- Stir in the cheese, 1/4 cup green onions, and jalapenos.
- Preheat the oven to 350 degrees F. Lightly coat an 8x8-inch pan with cooking spray. Then, pour the rested batter into the prepared pan, then smooth the top. Sprinkle remaining green onions over the top.
- Bake until the top and edges are dry and a toothpick inserted in the center comes out clean, 24-29 minutes. Let cool, then slice and serve warm or at room temperature.
Notes
- The jalapeño flavor in this cornbread is actually fairly subtle. If you prefer more of a kick, I’d suggest adding an extra half or leaving in a few of the seeds.
- TO STORE: Leftover cornbread may be refrigerated for up to 3 days. Let come to room temperature before serving.
- TO FREEZE: Freeze cornbread by wrapping it tightly in plastic and a layer of foil, once fully cooled, for up to 2 months. Thaw overnight in the fridge before serving.
- TO REHEAT: Let cornbread come to room temperature on the counter prior to serving. You may also warm in the oven at 350 degrees F or in the microwave until warm.
Nutrition Information
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Serving
1(of 9) slices
Calories
202kcal
(10%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
44mg
(15%)
Potassium
324mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
236IU
(5%)
Vitamin C
4mg
(4%)
Calcium
150mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9- 12 slices; 1 (8x8) pan
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1(of 9) slices | |
| Calories | 202kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Potassium | 324mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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