I haven’t had cornbread in like over a decade… well over a decade. Every once in a while I do get a craving, but I have only ever had cornbread from a Jiffy box. So maybe that’s why I’m not as enthralled with them as so many people seem to be. Hmmmm.
This is fully homemade cornbread with cheese and jalapeños. It looks awesome, and I can’t want to try some. It would go great with me Mexican chicken.
I usually put saucy things over rice or quinoa, and of course pasta when the sauce is right. Maybe next time instead of putting a saucy Mexican dish over rice, I can have it over this cornbread. That would be absolutely delicious. I can’t wait!
- 1-1/4 cups stone ground yellow cornmeal (medium grind)
- 3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons lowfat buttermilk*
- 1 large egg
- 2 tablespoons honey (optional)
- 1/4 cup chopped green onions
- 1 cup corn (canned or frozen)
- 3-4 slices of bacon, cooked and chopped
- 1 tablespoon minced jalapeno (more or less to taste)
- 1 (4 oz.) can chopped green chiles (if there’s liquid in the can, drain it)
- 1 cup shredded low-fat sharp cheddar cheese
- Preheat oven to 400 degrees. Spray 8×8″ baking pan with cooking spray. (Can also use 12-cup muffin pan or cast iron skillet.)
- Combine cornmeal, flour, baking powder, and salt in large bowl (plus buttermilk powder if you’re using it–see * below). Whisk together.
- In separate bowl, whisk the egg, buttermilk (or water–see * below), and honey together. Add egg mixture to dry ingredients. Stir until just mixed–don’t over mix.
- Add onion, corn, jalapeno, green chiles, bacon and cheese; fold into batter until mixed.
Pour into baking pan and bake for 25-30 minutes, until golden and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes.