* Exported from MasterCook *
Cornbread, Cheesy Jalapeno
Recipe By : Birdz of a Feather
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Grains
Hand Made Muffins/Rolls
Posted Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cornmeal -- yellow
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cheddar cheese -- old, cut into cubes. Don't
use grated cheese.
1 jalapeño pepper -- finely diced
1 1/2 cups yogurt -- room temperature
4 tablespoons unsalted butter -- melted and cooled
1 egg -- beaten, room temperature
Avocado oil spray
2 tsp brown sugar -- Lakota, or honey, optional
Jalapeno cornbread is the answer to a same 'ol classic. Old cheddar
and jalapeño pepper add the zip. It's a savoury delight that you can
enjoy as a snack or as an accompaniment to a meal.
Prep: 15 Minutes
Cook: 15 Minutes
Total: 30 Minutes
Preheat oven to 400F. Grease a 12" cast iron skillet and/or muffin
tins and set it aside.
In a large bowl, place the cornmeal, baking powder, baking soda and
salt. Whisk to combine well. In separate bowl, place the yogurt,
butter, egg and whisk to combine well. Stir in the diced Jalapeno.
Pour the wet ingredients into the dry ingredients. Mix until just
combined. Then stir in the cheese cubes. The mixture will be
relatively thick. Spoon the mixture into the prepared pan (s).
Bake for 15 to 20 minutes until lightly golden. Note that the cast
iron pan will take less time than if using the muffin pan.
Remove to a cooling rack. Can be frozen once cool.
Tips: Be sure to cut the cheese into cubes.
S(Internet address):
https://www.foodtalkdaily.com/44311627/cheesy-jalapeno-cornbread
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Per Serving (excluding unknown items): 184 Calories; 9g Fat (43.0%
calories from fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber;
42mg Cholesterol; 444mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0106