Whole-Grain Roasted Jalapeño Cornbread

This skillet cornbread makes a great side to a warming stew or chili. Serve it warm slathered with butter.
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Whole-Grain Roasted Jalapeño Cornbread recipe

Whole-Grain Roasted Jalapeño Cornbread

  • Duration
  • Prep Time
  • 16 piecesServings

Ingredients

  • 2 jalapeño chile peppers
  • 1¼ cups yellow cornmeal
  • ¾ cup white whole-wheat flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • ½ tsp baking soda
  • 1¼ cups buttermilk, room temperature
  • 2 large eggs, room temperature, beaten
  • 1 tbsp raw honey
  • ½ cup organic unsalted butter, melted and cooled, divided
  • 1 cup thawed frozen corn kernels, patted dry

Preparation

1. Heat a 9- to 10-inch cast iron skillet on medium. Add jalapeños and roast, turning often, until skin is charred all over, 7 to 10 minutes. Transfer to a bowl, cover and let steam for 10 minutes.

2. Preheat oven to 425ºF; place skillet in oven as it heats. In a large bowl, combine cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together buttermilk, eggs and honey. Place peppers on a cutting board; slip off charred skins. Trim ends, halve and remove seeds. Mince peppers.

3. Pour buttermilk mixture into cornmeal mixture; stir until almost combined, then stir in all but 1 tbsp butter. Fold in peppers and corn. Pour reserved 1 tbsp butter into hot skillet; quickly swirl to coat skillet. Immediately pour in batter. Bake until golden, set and a toothpick inserted into center of cornbread comes out clean, 14 to 18 minutes. Let cool in pan on a wire rack for at least 10 minutes before serving.

Nutrition Information

  • Serving Size: 1/16 of recipe
  • Calories: 138
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 41 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 262 mg
  • Sugar Content: 2 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 1 g