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MEXICALI CORNBREAD
This baked cornbread is studded with jalapenos, tomato and cheddar cheese for some Mexican-inspired flair. Serve it with chili or other Tex-Mex fare.
Yield: Serves 6.
July 02, 2019
MEXICALI CORNBREAD
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup buttermilk
- 1 tbsp canola oil
- 1 tbsp liquid honey
- 1 clove garlic, crushed
- 1/2 cup frozen kernel corn, thawed
- 1/2 cup chopped seeded Roma tomatoes
- 1/4 cup thinly sliced green onion
- 2 tsp finely chopped seeded jalapeno pepper
- 1/2 cup shredded cheddar cheese
Directions
- Preheat oven to 425°F.
- Combine flour, cornmeal, baking powder and salt in a bowl.
- Whisk together eggs, buttermilk, oil, honey and garlic until blended. Pour egg mixture into flour mixture and stir just until combined.
- Gently fold in corn, tomatoes, green onion and jalapeno pepper.
- Spoon batter into a greased 8 inch square baking pan. Sprinkle with cheese.
- Bake until a cake tester inserted in centre comes out clean, about 22 - 25 minutes. Serve warm.
Nutritional analysis per serving:
251 calories, 9.2 g fat, 9.9 g protein, 32.3 g carbohydrate, 1.8 g fibre, 436 mg sodium
Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.