Jalapeno Cornbread

by Rod
(Dallas, TX)

The extra jalapeño peppers in this lighter veggie cornbread benefit from the removal of their seeds and white flesh to reduce their heat. Warming the liquids before adding to the dry ingredients helps moisturize the cornmeal and create the lighter texture.

Jalapeno Cornbread

Ingredients:

1 1/4 cups organic cornmeal
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar
1 large egg
1 large egg white
1 cup lowfat milk
2 tbsp light olive oil
3/4 tsp salt
1 1/2 cups chopped sweet onion
2 cups chopped jalapeño peppers
2/3 cup shredded cheddar cheese

Directions:

Preheat oven to 400 degrees.

Lightly butter or oil a 2 1/2-quart baking dish.

In a large mixing bowl, combine dry ingredients and make a well.

In a small bowl, whisk eggs until foamy; add milk, olive oil and salt, then whisk until blended.

In a medium bowl, add chopped onion, jalapeños and shredded cheese, then stir to combine.

Pour egg mixture into dry ingredients and stir just until batter is prepared, then fold in vegetable mixture.

Spoon batter evenly into buttered baking dish. If desired, top with additional shredded cheese (about 1/2 cup) then sliced jalapeños.

Reduce oven to 350 degrees and bake 40-45 min.

Notes:
1) Warm egg mixture in microwave until lukewarm to help moisturize cornmeal; whisk again before adding to cornmeal mixture.
2) To reduce heat of jalapeños, remove seeds and white flesh.