Wendy's Jalapeño Cornbread

Cornbread is also called corn pone in some countries and is eaten all over the world. It has a distinct grainy texture, yet it’s light, fluffy and airy. Cornbread can be made sweet, plain or savory, which makes the perfect versatile side dish. I added tiny diced red and green jalapenos for pops of color and heat. It created aspicy, savory cornbread that was balanced out by its sweetness

Course Bread, Side Dish

Cuisine American, Asian fusion

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 318kcal

Author Dr. Wendy Dearborne

Equipment

8” square baking pan

Ingredients

1 cup yellow corn meal
1 cup all-purpose flour
2 tsp baking powder
1 1/2 tsp salt or to taste
1/3 cup light brown sugar or to taste.
1 1/4 cups buttermilk my preference or whole milk at room temperature-ish take it out of the refrigerator 30 minutes before using.
1 large egg room temperature
3 tbsp melted unsalted butter or 1/3 cooking oil and extra to grease the baking pan
2-3 tbsp chopped jalapenos

Instructions

Place rack in top position. Pre-heat oven to 400°F
Mix all dry ingredients together.
Then add milk, eggs, melted butter (I always use oil) and mix well. The batter will not be smooth and that’s okay. Add jalapenos mix and put into the baking pan. Place in the oven and bake for 20 minutes or until light golden brown and a tooth pick, when inserted into the middle comes out clean. Allow to cool for 15 minutes, cut and serve.

Notes

Add an additional 2-3 tbsp of light brown sugar for the Jiffy sweet cornbread experience.

Use red and green jalapenos for pops of vibrant color.

Nutrition