You can’t have chili without cornbread!!! I’m always looking for new ways to do cornbread (besides the traditional Jiffy from the box!). My husband called this “Junk Cornbread” and he was right. I wish I had used the seeds from the jalapeno. Very filling portion (I made 9, not 10… not sure how you would cut a square pan into 10!).
Tip: If you do not have an ovenproof skillet of the correct size, use an 8-by-8-inch glass baking dish. Do not preheat the empty baking dish in the oven before filling it.
Source: Eating Well Magazine, Winter 2004
Yield: 10 servings
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
Freshly ground pepper to taste
3 large eggs, lightly beaten
1/2 cup buttermilk or equivalent buttermilk powder
1 tablespoon butter, melted
1 tablespoon honey
1/2 cup drained canned corn kernels
1 small onion, diced
1/2 cup chopped tomato
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1/2 cup grated Cheddar cheese
1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
2. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
3. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
4. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.
NUTRITION INFORMATION: Per serving: 138 calories; 4 g fat (2 g sat, 1 g mono); 70 mg cholesterol; 20 g carbohydrate; 6 g protein; 1 g fiber; 319 mg sodium.