Whole Wheat Jalapeno Cornbread
This delicious tasting recipe for Mediterranean Diet friendly Whole Wheat Jalapeno Cornbread is perfect alone or with chili or soup
Servings: 16
Servings: 1g
Ingredients
- Jalapeno Peppers-2. Wash your jalapeno peppers first and then slice them horizontally ⅛-1/4″ depending on your preferences, removing the seeds is preferable for many.
- Cornmeal- 1 cup. I mentioned above that using medium grind cornmeal will produce a better texture with less crumbs. Whole Wheat Flour– 1 cup white is preferred.
- Baking Soda– 1 teaspoon.
- Baking Powder– 1 teaspoon
- Salt– ½ teaspoon
- Sugar– 2 tablespoons. Can use honey or alternative.
- Eggs- 2 beaten Butter- 3 tablespoons melted. Mediterranean diet folks can try subbing in a plant based neutral oil such as canola or sunflower oil for all or part of the butter.
- Buttermilk- 1 ¼ cups. An option for an alternative to buttermilk is to try using plain yogurt or milk with vinegar.
- Optional- cheese such as shredded cheddar as desired for extra flavor.
Instructions
- Preheat your oven to 425. If you are using a skillet preheat the skillet in the oven as it preheats. If you are using a baking pan prep it for nonstick using parchment paper or butter .
- Prepare the peppers as indicated above if not done as of yet.
- In a large mixing bowl, use a whisk or fork to mix together the cornmeal, flour, baking soda, baking powder, and salt. If you are using sugar you can add it this bowl. A non-dry sugar alternative can be added to the next bowl instead.
- Next, in a medium mixing bowl, mix together the eggs, butter and buttermilk. Add any non dry sugar alternative such as honey to this bowl.
- Transfer the wet ingredients from the medium bowl to the larger bowl with the dry ingredients and stir until just mixed. Then fold in the sliced peppers saving a few to place on the top of the cornbread before placing it into the oven.
- Bake the cornbread until firm about 20-25 minutes. A toothpick can be used to test to see if the cornbread is done. Also, baking times can vary depending on what you are baking your cornbread in.
- Allow the cornbread to cool a bit before cutting and serving.
Recipe Notes
As mentioned , using medium grind cornmeal will produce a better texture with less crumbs. Also, adding whole wheat flour adds a gluten to this recipe which will help the cornbread stick together.
Also, here is how to prepare the Jalapeno peppers for this recipe
I am reminding you that you should probably wear gloves/wash your hands after handling the peppers and avoid touching your eyes etc after handling the peppers.
Wash your jalapeno peppers first and then slice them horizontally â…›-1/4" (depending on your preferences), removing the seeds is preferable for many (me!).
Wash your jalapeno peppers first and then slice them horizontally â…›-1/4" (depending on your preferences), removing the seeds is preferable for many (me!).
originally posted:
July 16, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 299mg | Fiber: 2g | Sugar: 5g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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