I know some people have strong opinions on what 'real' cornbread is. Sweet or not sweet - I don't care. As long as it's cornbread, it makes me happy. And I feel lucky that cornbread seems to lend itself easily to low-fat cooking - I have so many options to try.
Last night's recipe was cornbread that was sweet, but also had a sharp kick to it. I served it with leftover cream of tomato soup, and the two flavors complemented each other beautifully.
The only issue I had with this recipe was probably cooks' error. I'm still trying to get adjusted to the way my oven heats, and how high to set it, since according to my oven thermometer the settings are off. Last night the top browned, but it was still slightly gooshy inside. Didn't kill me though, so it's all good.
Good all around recipe - a probable repeat.
* Exported from MasterCook *
Honey Jalapeno Cornbread
Recipe By :
Serving Size : 9 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 cup unbleached flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup honey
2 tablespoons unsalted butter -- melted
2 jalapeno peppers -- seeded and minced
1 large egg -- lightly beaten
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, honey, butter, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean.
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Per Serving (excluding unknown items): 199 Calories; 4g Fat (15.7% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 452mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0