Whole Grain Jalapeno Cheddar Cornbread

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 9 large pieces

This whole grain jalapeno cheddar cornbread recipe is a healthier version for you to enjoy! Each bite is packed with corn, cheese, and minced jalapeno.

INGREDIENTS
1 cup ground yellow cornmeal
1 cup white whole wheat flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon ground cayenne pepper
¼ cup plus 1 tablespoon finely chopped jalapeno peppers, seeded
¾ cup grated sharp cheddar cheese
¾ cup corn kernels, fresh or canned
1 egg
1 cup whole milk
⅓ cup olive oil
¼ cup honey

DIRECTIONS
Preheat oven to 400°F. Grease 8-inch square baking pan.
In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, ¼ cup jalapeños, cheese and corn.
In a separate bowl, whisk together the egg, milk olive oil and honey until blended. Pour the egg mixture into the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
Transfer batter into the prepared pan. Evenly sprinkle 1 tablespoon of the chopped jalapeños on the top of the batter. Bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 23 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut into 9 large or 16 small pieces. Serve warm.

NOTES
White whole wheat flour can be substituted with whole wheat pastry, whole wheat, all-purpose or gluten-free flour. Make sure to check the doneness of the cornbread a few minutes early as cooking required times may differ.

From jessicagavin.com