Jalapeno Cornbread Easy And Moist Wellplated Com

Perhaps it’s watching too many reruns of The Pioneer Woman. Perhaps it’s my subscription to Southern Living or the fact that I’ll never get tired of watching Sweet Home Alabama on repeat. Maybe my pot of chili looked like it needed a friend. Whatever the reason, I can’t stop coming up with excuses to make this cheesy jalapeno cornbread. My first pan of cheddar jalapeno cornbread occurred because I discovered a forgotten bag of cornmeal while cleaning out my pantry, and a cornbread craving that would register on the Richter scale struck. That night, I whipped up a batch of this dynamite Slow Cooker Turkey Quinoa Chili, because where there’s cornbread, there must be chili (or at least a bowl of Chicken Tortilla Soup). I’ve made many cornbread recipes over the years (including my favorite Rosemary Cheddar Cornbread that’s in my cookbook), but classic jalapeno cornbread is one that will never go out of style.

How to Make Healthy Jalapeno Cornbread

Although cornbread and I have a love for all seasons…and all meals (try a Raspberry Jam Corn Muffins for breakfast!), I crave it most especially in the fall and winter, beside bowls of steaming Pumpkin Chili and Crockpot Chicken Enchilada Soup. This one has become one of my most requested (along with this Mexican Cornbread). It takes fewer than 10 minutes to prep, is super tender and moist, and thanks to whole wheat pastry flour and applesauce, it’s healthy too!

The Ingredients

Cornmeal. Gives the cornbread its signature yellow hue and delectable subtle corn flavor.Flour. I like to use whole wheat pastry flour because it keeps the jalapeno cornbread light and fluffy while also sneaking in a dose of whole grain goodness.Baking Powder. The leavener that gives this cornbread recipe its high rise and fluffy texture. Eggs. Give the cornbread structure, adds richness, and makes the bread melt-in-your-mouth tender.Honey. Instead of sugar, however, I sweetened this cornbread recipe with a touch of honey, a lovely flavor with the cornmeal.Applesauce. Lightens up the cornbread batter by reducing the fat content while still keeping the bread moist.

Canola Oil. I use just enough canola oil to keep this easy jalapeno cornbread rich and tender.Cheddar Cheese. Part-skim sharp cheddar cheese keeps the bread lean while imparting as much cheese flavor as possible.Jalapeno. Provide just the right amount of kick to this slightly sweet honey cornbread.

Green Onion. Adds additional green color and a light onion flavor that pairs well with the corn and jalapenos.

The Directions

Storage Tips

To Store. Leftover cornbread may be refrigerated for up to 3 days. Let come to room temperature before serving.To Freeze. Freeze cornbread by wrapping it tightly in plastic and a layer of foil, once fully cooled, for up to 2 months. Thaw overnight in the fridge before serving.To Reheat. Let cornbread come to room temperature on the counter prior to serving. You may also warm in the oven at 350 degrees F or in the microwave until warm.

So…does anyone want to invite me over for chili? Guess what I’m bringing! In nearly any quick bread recipe, I swap at least half of the recipe called for quantity of oil or melted butter for the same amount of unsweetened applesauce, with no noticeable difference in taste or texture. Cornbread is no different. In today’s cheesy jalapeno cornbread, unsweetened apple sauce makes for a moist, tender, and healthy cornbread recipe, with a fraction of the fat and calories.