Jalapeno Cornbread


This cornbread is a great side for chili or soup, and comes together with ease!

Jalapeno Cornbread

  • 1 cup all purpose flour
  • 2/3 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon sugar
  • 2/3 cup fat free milk
  • 1 (7 ounce) can corn with jalapenos, drained
  • 2 Tablespoons butter, melted
  • 1 egg, lightly beaten
  • nonstick spray
  1. Place 9 in pie pan in oven preheated to 450 for 5 minutes.
  2. Meanwhile, combine first 6 ingredients in large bowl. Make a well in center of dry ingredients.
  3. In separate bowl, combine milk, corn, butter, and egg. Add to dry ingredients and combine just until moistened.
  4. Spray pie pan with nonstick spray. Pour batter into hot pan and bake for 20 minutes or until golden brown and toothpick comes out clean.


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