In a previous post, I shared my recipe for Classic Buttermilk Cornbread. That recipe is good to eat just as it is, but it also can be a starting point for making flavored cornbreads. That's what I've done here--taken my original cornbread recipe and jazzed it up with some Southwest flavors. The cheese, corn, jalapenos, green chiles, and onions make this an entirely different cornbread. It's great to serve with soup, chili, or salad.

Nutritional information (per serving using low fat cheese): 174 calories, 2.9g fat,1.2g sat. fat, 362mg sodium, 29g carbs, 1.9g fiber, 8.9g protein; Weight Watchers SmartPoints: 6

Step-by-step photos for making
Cheesy Jalapeno Cornbread
            

Step 1: Assemble the ingredients. These are the basic ingredients used in my Classic Buttermilk Cornbread recipe. Flour (you can substitute whole wheat pastry flour for half of the white flour, if you wish), stoneground cornmeal (I use medium grind), baking powder, baking soda (not pictured), kosher salt, cumin & black pepper (not pictured), honey, and buttermilk (I often use the convenient buttermilk powder, but you can also use fresh). There is just enough honey in this recipe to give it a hint of sweetness, but it can be omitted altogether if you prefer. 

Plus, you'll need these ingredients to stir into the classic cornbread batter: corn (frozen or canned), shredded sharp or extra-sharp cheddar cheese, chopped green onions, green chiles, jalapenos (fresh preferred, but you can use the kind in the jar, too)

Step 2: Whisk the dry ingredients together in a large bowl.

Step 3: Whisk the wet ingredients together in a separate medium bowl.

Step 4: Pour the wet ingredients into the dry ingredients. Stir them just until they're combined--don't over mix.

Step 5: Add the corn, onions, jalapenos, green chiles, and shredded cheese (The 1 tablespoon of minced jalapenos isn't enough heat for me. I add more. You can adjust that amount to please your palate.)

Step 6: Stir just until everything is combined.

Step 7: Pour into a greased, hot 8x8 pan (or 10" cast iron skillet) and bake.

Done! Let it cool in the pan for  at least 15 minutes before you cut it.

This is so delicious with chili. Or soup. Or salad. Or all by itself.

• Thick and Hearty Steak Chili
• Fast and Healthy Turkey Chili
• Slow Cooker Pork Ranch Chili
• Slow Cooker 15-Bean Soup
• Baked (or Mashed) Potato Soup

Make it a yummy day!

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Cheesy Jalapeno Cornbread

By Monica              Servings: 9 servings

Ingredients

• 1 tablespoon vegetable, peanut, or canola oil
• 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
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 cup + 2 tablespoons lowfat buttermilk*
• 1 large egg
• 2 tablespoons honey (optional)
• 3 green onions, chopped--both white and green parts (1/3 cup)
• 1 cup corn (fresh, canned or frozen)
• 2 to 4 tablespoons minced jalapeno,depending on how much heat you want (remove seeds for less heat)
• 1 (4 oz.) can chopped green chiles (if there's liquid in the can, drain it)
• 1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (may use full or low fat cheese, but not fat-free)

Directions

--Brush 8x8 baking pan or 10" cast iron skillet with oil and place in cold oven. Preheat oven to 400 degrees. (May also use 12-cup muffin pan.)
--Combine cornmeal, flour, baking powder, baking soda, salt, cumin and black pepper 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, and cheese; fold into batter until mixed.
Remove hot pan from oven and pour batter into it. Spread evenly and bake for 25-30 minutes for 8x8 pan (18-20 min. for cast iron skillet) until golden and a toothpick inserted in center comes out clean. Let cool in pan for at  least 15 minutes so it firms up for easier cutting and serving.

*In place of buttermilk, may substitute:
--1 cup + 2 tablespoons water, and
--4 tablespoons + 1 teaspoon dry buttermilk powder.

Nutritional information (per serving): 174 calories, 2.9g fat,1.2g sat. fat, 362mg sodium, 29g carbs, 1.9g fiber, 8.9g protein; Weight Watchers SmartPoints: 6

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