In a recent post, I shared my recipe for Classic Buttermilk Cornbread. That recipe is good to eat just as it is, but it also can be a starting point for making flavored cornbreads. That's what I've done here--taken my original cornbread recipe and jazzed it up with some Southwest flavors. The cheese, corn, jalapenos, green chiles, and onions make this an entirely different cornbread. It's great to serve with soup, chili, or salad.
Nutritional information (per serving using low fat cheese): 174 calories, 2.9g fat,1.2g sat. fat, 362mg sodium, 29g carbs, 1.9g fiber, 8.9g protein; Weight Watchers SmartPoints: 6
Step 1: Assemble the ingredients. These are the basic ingredients used in my Classic Buttermilk Cornbread recipe. Flour (you can substitute whole wheat pastry flour for half of the white flour, if you wish), stoneground cornmeal (I use medium grind), baking powder, kosher salt, cumin & black pepper (not pictured), honey, and buttermilk (I often use the convenient buttermilk powder, but you can also use fresh). There is just enough honey in this recipe to give it a hint of sweetness, but it can be omitted altogether if you prefer.
Plus, you'll need these ingredients to stir into the classic cornbread batter: corn (frozen or canned), shredded sharp or extra-sharp cheddar cheese, chopped green onions, green chiles, jalapenos (fresh preferred, but you can use the kind in the jar, too)
Step 2: Whisk the dry ingredients together in a large bowl.
Step 3: Whisk the wet ingredients together in a separate medium bowl.
Step 4: Pour the wet ingredients into the dry ingredients. Stir them just until they're combined--don't over mix.
Step 5: Add the corn, onions, jalapenos, green chiles, and shredded cheese (The 1 tablespoon of minced jalapenos isn't enough heat for me. I add more. You can adjust that amount to please your palate.)
Step 6: Stir just until everything is combined.
Step 7: Pour into a greased 8x8 pan and bake.
Done! Let it cool in the pan for at least 15 minutes before you cut it.
This is so delicious with chili. Or soup. Or salad. Or all by itself.
Try it with my Baked (or Mashed) Potato Soup--they're a perfect combo.
Make it a yummy day!