JALAPENO BUTTERMILK CORNBREAD RECIPE

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TOTAL TIME:
  • Prep: 15 min.
  • Bake: 20 min.
  • Makes: 8 servings

INGREDIENTS

  • 1 cup self-rising flour
  • 1 cup yellow cornmeal
  • 1 cup buttermilk
  • 1/4 cup egg substitute
  • 3 tablespoon canola oil, divided
  • 2 tablespoons honey
  • 1 tablespoon reduced-fat mayonnaise
  • 1/4 cup fresh or frozen corn, thawed
  • 3 tablespoons shredded reduced-fat cheddar cheese
  • 3 tablespoons finely chopped sweet red pepper
  • 1/2 to 1 jalapeno pepper, seeded and finely chopped

DIRECTIONS

  1. Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes.
  2. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
  3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm. 

Editor’s Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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