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Cheesy Jalapeno Cornbread

conrbread2
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Prep Time

10 mins

Cook Time

25 mins

Servings

9

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup whole wheat pastry flour
  • 1 Tablespoon + 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup skim milk
  • 2 large eggs, room temperature
  • ¼ cup MUSSELMAN’S® Unsweetened Apple Sauce
  • 2 Tablespoons canola oil
  • 1 Tablespoon honey
  • ½ cup freshly grated sharp cheddar cheese
  • ¼ cup chopped green onions, white and green parts
  • 2 seeded and minced jalapeno peppers
  • additional green onions for garnish

Instructions

Preheat oven to 350° F. Lightly coat an 8 X 8 inch pan with cooking spray.

In a large bowl, stir together the cornmeal, whole wheat pastry flour, baking powder,  and salt. 

In a separate bowl or large measuring cup, combine the milk, eggs, unsweetened applesauce, oil and honey.

Make a well in the center of the dry ingredients, then add the wet ingredients. Stir by hand until just combined, then let batter rest for 20 minutes. 

Stir in cheese, 1/4 cup green onions, and jalapenos.

Once the batter has rested, pour it into prepared pan, then smooth the top. Sprinkle a few additional green onions over the top. 

Bake until the top and edges are dry and a toothpick inserted in the center comes out clean, 24-29 minutes. 

Let cool, then slice and serve warm or at room temperature.

APPLE BUTTER DIP 4 WAYS

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