Print This PostThis is the jalapeño corn bread I promised with Monday’s stew. Now, this is a really good corn bread, but it’s also really spicy. Even the husband thought it was too spicy, and his tolerance is higher than mine. You’ve been warned.
Unfortunately, there are several Jalapeño Corn Bread recipes on Cooking Light’s Web site, but this one from the December 2009 issue is not one of them, so I have included it below.
Jalapeño Corn Bread
From Cooking Light, December 2009
Preheat oven to 450°.
Combine 1 cup low-fat buttermilk, ¼ cup canola oil, 3 tablespoons sugar, ½ teaspoon salt, and 2 large eggs in a large bowl, stirring with a whisk.
Sprinkle 4 teaspoons baking powder over batter; whisk until blended.
Fold in 1 cup yellow cornmeal, 4.5 ounces (about 1 cup) all-purpose flour, and 1 chopped jalapeño pepper (do not remove seeds).
Spoon batter into a 10-inch cast-iron skillet coated with cooking spray.
Bake at 450° for 20 minutes or until lightly browned.
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