We add jalapenos & garlic to our cornbread to give the classic side dish a twist!
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Servings 9
Calories 165.8 kcal


Nutrition per Serving Cal: 165.8 • Fat: 6.7g • Carb: 23.2g • Protein: 4.1g • Fiber: 1.8g • Sugar: 1.7g
  • 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
  1. Preheat your oven to 425 degrees.
  2. 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.
  3. Meanwhile, combine cornmeal, flour, salt, baking powder, baking soda and sugar in a large mixing bowl. Stir to combine.
  4. In a small bowl, combine warmed milk and melted butter.
  5. Slowly pour and whisk wet ingredients, including egg, into the dry ingredients.
  6. Add jalapeño and garlic mixture.
  7. Take a muffin pan and spray 9 out of the 12 muffin cups with Pam. Fill sprayed cups with cornbread batter.
  8. Bake for 12-15 minutes, until a toothpick comes out clean.

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