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TEST KITCHEN APPROVED

Easy Jalapeno Cornbread

Name: Easy Jalapeno Cornbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 servings
Cuisine: North America, Mexican
Ingredients: 1/2 cup cornmeal; 1/2 cup all-purpose flour; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon garlic powder; 1/2 cup cream-style corn; 1/4 cup egg substitute; 1/4 cup reduced-fat cheddar cheese; 1/4 cup fat-free milk; 2 tablespoons chopped green onion; 1 tablespoon butter, melted; 2 teaspoons chopped seeded jalapeno pepper

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Angela Oelschlaeger, Tonganoxie, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This homemade cornbread is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake, and it's perfect when served warm with honey. —Angela Oelschlaeger, Tonganoxie, Kansas

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Easy Jalapeno Cornbread

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Yield:9 servings

Prep:15 min

Cook:15 min

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Ingredients

1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon garlic powder
1/2 cup cream-style corn
1/4 cup egg substitute
1/4 cup reduced-fat cheddar cheese
1/4 cup fat-free milk
2 tablespoons chopped green onion
1 tablespoon butter, melted
2 teaspoons chopped seeded jalapeno pepper

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Directions

1
In a large bowl, combine the first 7 ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened.

2
Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.