Cheesy Jalapeno Cornbread

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1 tablespoon vegetable, peanut, or canola oil

1-1/4 cups stone ground yellow cornmeal (medium grind)

3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)

2-1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1 cup + 2 tablespoons lowfat buttermilk

1 large egg

2 tablespoons honey (optional)

3 green onions, chopped--both white and green parts (1/3 cup)

1 cup corn (fresh, canned or frozen)

2 to 4 tablespoons minced jalapeno, depending on how much heat you want (remove seeds for less heat)

1 (4 oz.) can chopped green chiles (if there's liquid in the can, drain it)

1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (may use full or low-fat cheese, but not fat-free)


1. Brush 8x8 baking pan with oil and place in cold oven. Preheat oven to 400 degrees. (May also use 12-cup muffin pan or a cast iron skillet.)

2. Combine cornmeal, flour, baking powder, salt, cumin and black pepper in large bowl. Whisk together.

3. In separate bowl, whisk the egg, buttermilk, and honey together. Add egg mixture to dry ingredients. Stir until just mixed--don't over mix.

4. Add onion, corn, jalapeno, green chiles, and cheese; fold into batter until mixed. Remove hot pan from oven and pour batter into it. Spread evenly and bake for 25-30 minutes (18-20 min. for 12" cast iron skillet and muffins) until golden and a toothpick inserted in center comes out clean. Let cool in pan for at least 15 minutes so it firms up for easier cutting and serving.

5. In place of buttermilk, can substitute: 1 cup + 2 tablespoons water, and 4 tablespoons + 1 teaspoon dry buttermilk powder.

Bon Appetit!

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