July 20, 2012

Jalapeno Cheddar Cornbread

I love this quick and easy cornbread. I threw it together at the last minute to serve with a hearty beef and black bean chili (recipe to be posted soon). Enjoy!

1 cup cornmeal
1 cup flour
2 tsp baking powder
1 tsp baking soda
1/4 cup sugar
1/2 cup egg whites (or 2 whole eggs)
1 cup buttermilk (or 1 cup milk with 1 TBS lemon juice)
4 TBS butter, melted
1/4 cup pickled jalapenos, chopped
1 cup shredded cheddar cheese

Preheat the oven to 400 degrees. Combine the cornmeal through the sugar in a medium bowl, mixing with a whisk.  Gently whisk in the egg whites, buttermilk, and butter until combined; stir in the jalapenos and cheddar cheese, just until incorporated. Pour batter into a greased 9x9 baking pan. Bake at 400 degrees for 25-30 minutes or until lightly golden brown and a toothpick inserted in the center comes out with just a few crumbs. 

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