We add jalapenos & garlic to our cornbread to give the classic side dish a twist!
Notes
Nutrition per Serving Cal: 165.8 • Fat: 6.7g • Carb: 23.2g • Protein: 4.1g • Fiber: 1.8g • Sugar: 1.7g
Ingredients
- 3 jalapeños, seeded and chopped
- 2 cloves garlic
- 1/4 tsp canola oil
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp sugar
- 1 cup fat-free milk, warmed
- 4 Tbsp unsalted butter, melted
- 1 large eggs, beaten
- Preheat your oven to 425 degrees.
- In a small skillet heat canola oil over medium. When hot, add jalapenos and saute for 2-3 minutes until tender. Add garlic and cook for another minute. Remove from heat and set aside.
- Meanwhile, combine cornmeal, flour, salt, baking powder, baking soda and sugar in a large mixing bowl. Stir to combine.
- In a small bowl, combine warmed milk and melted butter.
- Slowly pour and whisk wet ingredients, including egg, into the dry ingredients.
- Add jalapeño and garlic mixture.
- Take a muffin pan and spray 9 out of the 12 muffin cups with Pam. Fill sprayed cups with cornbread batter.
- Bake for 12-15 minutes, until a toothpick comes out clean.
