This jalapeno corn bread pairs well with any soup or stew!
Total time: 45 minutes
Makes 12 servings
3 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons baking powder
1 tsp kosher salt
2 cups milk
1 can of creamed corn
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted,
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped green onion or fresh chives
2 seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, creamed corn, and butter.
With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved.
Mix in 2 cups of the grated Cheddar, green onions and jalapeños.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. (Alternatively, you can scoop into a muffin tin for individual portions!)
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped green onions.
Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.
Serve warm or at room temperature.
Recipe created by Amanda Hamel, RD
Click here for a printable PDF version of this recipe.
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