Cheesy Jalapeno Cornbread

• Vegetarian

• Produce

  • 1 cup Corn, canned, or frozen fresh
  • 1 (4 oz. can Green chiles
  • 3 Green onions
  • 2 tbsp Jalapeno
  • 1 tbsp Vegetable

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Black pepper, ground
  • 1 1/4 cups Cornmeal, stone ground yellow
  • 1/2 tsp Kosher salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 1/8 cup Buttermilk, lowfat
  • 1 1/2 cups Cheddar cheese, sharp or extra sharp

Found on theyummylife.com

Description

Ingredients

• 1 tablespoon vegetable, peanut, or canola oil
• 1-1/4 cups stone ground yellow cornmeal (medium grind)
• 3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 cup + 2 tablespoons lowfat buttermilk*
• 1 large egg
• 2 tablespoons honey (optional)
• 3 green onions, chopped--both white and green parts (1/3 cup)
• 1 cup corn (fresh, canned or frozen)
• 2 to 4 tablespoons minced jalapeno,depending on how much heat you want (remove seeds for less heat)
• 1 (4 oz.) can chopped green chiles (if theres liquid in the can, drain it)
• 1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (may use full or low fat cheese, but not fat-free)

Directions

• --Brush 8x8 baking pan with oil and place in cold oven. Preheat oven to 400 degrees. (May also use 12-cup muffin pan or a cast iron skillet.)--Combine cornmeal, flour, baking powder, salt, cumin and black pepper in large bowl (plus buttermilk powder if youre using it--see * below). Whisk together.--In separate bowl, whisk the egg, buttermilk (or water--see * below), and honey together. Add egg mixture to dry ingredients. Stir until just mixed--dont over mix.--Add onion, corn, jalapeno, green chiles, and cheese; fold into batter until mixed.Remove hot pan from oven and pour batter into it. Spread evenly and bake for 25-30 minutes (18-20 min. for 12 cast iron skillet and muffins) until golden and a toothpick inserted in center comes out clean. Let cool in pan for at  least 15 minutes so it firms up for easier cutting and serving.*In place of buttermilk, can substitute:--1 cup + 2 tablespoons water, and--4 tablespoons + 1 teaspoon dry buttermilk powder.Nutritional information (per serving): 174 calories, 2.9g fat,1.2g sat. fat, 362mg sodium, 29g carbs, 1.9g fiber, 8.9g protein; Weight Watchers SmartPoints: 6