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Jalapeno Cornbread

Featured in the Honolulu Star-Advertiser on November 15, 2017. 

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Ingredients:

Jalapeno Cornbread

  • Cooking spray to grease pan
  • 1/4 cup butter, melted
  • 1 cup milk, room temperature
  • 1 large egg
  • 1 1/4 cups yellow, white or blue cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 1 tablespoon baking powder
  • 1 large jalapeno, roasted; minced
  • 1/2 teaspoon salt

Directions:

  1. Heat oven to 400°F.
  2. Spray bottom and sides of an 8-inch square pan with the cooking spray.
  3. In a large bowl, beat butter, milk and egg with a fork or wire whisk until well mixed.
  4. Add cornmeal, flour, sugar, honey, baking powder, jalapeno and salt; stir just until flour is moistened (batter will be lumpy).
  5. Pour batter into pan; use a rubber spatula to scrape batter from bowl.
  6. Spread batter evenly in pan and smooth top of batter.
  7. Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  8. Serve warm.

Serves 12.

Approximate Nutrient Analysis per serving:
200 calories, 5 g fat, 3 g saturated fat, 30 mg cholesterol, 300 mg sodium, 34 g carbohydrate, 1 g fiber, 13 g sugar, 3 g protein

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