Jalapeño Cheese Cornbread
Who can resist a piece of moist cornbread, still warm from the oven? We’ve replaced some of the flour in our traditional recipe with oat flour, for added nutrition. The jalapeños and cheese make this cornbread a perfect accompaniment for chili.
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Servings: 8 servings
Ingredients
- 1 1/2 cups cornmeal
- 2 1/2 cups milk
- 1 1/3 cups all-purpose flour
- 2/3 cup oat flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 eggs, lightly beaten
- 1/2 cup canola oil
- 2 cups grated cheddar cheese, divided
- 3 Tbsp jalapeños, finely chopped
- jalapeños sliced to garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine cornmeal and milk; let stand for 5 minutes to soften.
- Grease a cast iron skillet or 9 x 13-inch (22 x 33 cm) baking pan.
- In a large bowl, whisk together all-purpose flour, oat flour, sugar, baking powder and salt.
- Add the cornmeal mixture, eggs and oil. Stir until smooth. Stir in half of the cheese and jalapeños.
- Pour batter into prepared pan. Top with remaining cheese and sliced jalapeños.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts
Jalapeño Cheese Cornbread
Serving Size
1 slice
Amount per Serving
Calories
587
% Daily Value*
Fat
32
g
49
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
14
g
Cholesterol
80
mg
27
%
Sodium
702
mg
31
%
Potassium
330
mg
9
%
Carbohydrates
58
g
19
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
18
g
36
%
Vitamin A
502
IU
10
%
Vitamin C
3
mg
4
%
Calcium
417
mg
42
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.