Jalapeño Corn Bread

Red and green jalapeños add spicy zest to this traditional corn bread recipe. The perfect companion to chili or black bean soup.

Yield:

12 squares or muffins

Difficulty:

Intermediate

Total Time:

1 hour

Size:

2.0 Litre Container

INGREDIENTS

120 g (1 cup) whole wheat flour
120 g (1 cup) cornmeal
1 Tablespoon baking powder
½ teaspoon salt, optional
2 large eggs
240 ml (1 cup) milk
3 Tablespoons vegetable oil
2 Tablespoons honey, or other sweetener, to taste
1 red jalapeño, seeded
1 green jalapeño, seeded

DIRECTIONS

  1. Preheat oven to 200°C (400°F). Spray an 20-cm (8-inch x 8-inch) baking pan or muffin tins with cooking spray.
  2. Combine 120g (1 cup) wheat flour, 120g (1 cup) cornmeal, baking powder and salt in a large bowl and mix well.
  3. Place eggs, milk, oil, and honey into the Standard Container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 7.
  6. Blend for 10 seconds.
  7. Reduce speed to Variable 3 and remove the lid plug.
  8. Add jalapeños through the lid opening. Blend for 10-15 seconds.
  9. Pour wet ingredients into the dry ingredients and mix together by hand.
  10. Pour batter into prepared pan or muffin tin. Let sit for 5 minutes.
  11. Bake for 15-18 minutes.

Chef's Notes

Flour must always be at room temperature to make bread, so if coming from freezer or refrigerator, spread on sheet trays to bring to room temp.

Nutrition Information

Serving Size 1 square or muffin
Amount Per Servings
Calories 145
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 43 mg
Sodium 243 mg
Total Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 4 g
Protein 4 g