The Quick Recipes Quick and easy recipes
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Ingredients:
1 tablespoon vegetable, peanut, or canola oil
1-¼ cups stone-ground yellow cornmeal (medium grind)
¾ cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
2-½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 cup + 2 tablespoons low-fat buttermilk*
1 large egg
2 tablespoons honey (optional)
3 green onions, chopped–both white and green parts (⅓ cup)
2 to 4 tablespoons minced jalapeno, depending on how much heat you want (remove seeds for less heat)
1 (4 oz.) can chop green chiles (if there’s liquid in the can, drain it)
1 ½ cups (6 oz) shredded sharp or extra-sharp cheddar cheese (may use full or low-fat cheese, but not fat-free)
Instructions:
Apply cooking spray in an 8c8-inch baking pan.
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Place the baking pan inside the preheated oven.
In a large mixing bowl, add the flour, cumin, baking powder, salt, and pepper. Stir until well mixed.
In another mixing bowl, add the buttermilk honey, and egg. Whisk until well mixed.
Transfer the egg mixture into the dry ingredients and stir until well mixed.
Add the green chiles, onion, corn, jalapeno, and cheese. Stir until well combined.
Remove the heated pan from the oven.
Transfer the batter into the hot pan and spread it evenly.
Put it back inside the oven and bake for 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle of the Cornbread.
Remove from the oven and let it sit in the pan for 15 minutes or until done.
