Jalapeno Cornbread
This moist and easy cheddar jalapeño cornbread made with honey and applesauce is a healthy cornbread recipe that's simple to prep and bake.
Foto: Well PlatedBahan-bahan
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder (plus 2 teaspoons )
- 1 teaspoon kosher salt
- 1 cup skim milk
- 2 large eggs (at room temperature)
- 1/4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1/2 cup freshly grated part skim sharp cheddar cheese
- 1/4 cup chopped green onions (white and green parts, plus additional 1-2 tablespoons for garnish (2-3 scallions total))
- 2 jalapeño peppers (seeded and minced )
Langkah-langkah
In a large bowl, stir together the cornmeal, whole wheat pastry flour, baking powder, and salt. In a separate bowl or large measuring cup, combine the milk, eggs, apple sauce, oil, and honey.
Make a well in the center of the dry ingredients, then add the wet ingredients.
Stir by hand, just until combined, then let the batter rest for 20 minutes.
Stir in the cheese, 1/4 cup green onions, and jalapenos.
Preheat the oven to 350 degrees F. Lightly coat an 8x8-inch pan with cooking spray. Then, pour the rested batter into the prepared pan, then smooth the top. Sprinkle remaining green onions over the top.
Bake until the top and edges are dry and a toothpick inserted in the center comes out clean, 24-29 minutes. Let cool, then slice and serve warm or at room temperature.
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