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Jalapeño Corn Bread

Red and green jalapeños add spicy zest to this traditional corn bread recipe. The perfect companion to chili or black bean soup.
Jalapeño Corn Bread

Submitted By:

Allergens: Dairy , Egg , Gluten

Yield:

8 servings

Total Time:

26 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

8 servings

Total Time:

26 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 1 cup (120 g) whole wheat flour
  • 1 cup (155 g) cornmeal
  • 1 Tablespoon baking powder
  • ½ teaspoon salt, optional
  • 2 large eggs
  • 1 cup (240 ml) milk [or dairy alternative]
  • 3 Tablespoons grapeseed oil
  • 2 Tablespoons (30 ml) honey
  • 1 small jalapeño, red, seeded

Directions

  1. Preheat oven to 400°F (200°C). Spray an 8-inch x 8-inch baking pan or muffin tins with cooking spray.
  2. Combine 1 cup wheat flour, 1 cup cornmeal, baking powder and salt, optional in a large bowl and mix well.
  3. Place eggs, milk, oil, and honey into the Vitamix container and secure the lid.
  4. Start the blender on its lowest speed, and slowly increase speed to Variable 7. Blend for 10 seconds.
  5. Reduce speed to Variable 3 and remove lid plug. Add jalapeños through the lid opening and blend for 10-15 seconds.
  6. Pour wet ingredients into the dry ingredients and mix together by hand. Pour batter into prepared pan or muffin tin. Let sit for 5 minutes, then bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Ingredients

  • 1 cup (120 ml) whole wheat flour
  • 1 cup (120 ml) cornmeal
  • 1 Tablespoon baking powder
  • ½ teaspoon salt, optional
  • 2 large eggs
  • 1 cup (240 ml) soy milk, or alternative milk
  • 3 Tablespoons grapeseed oil
  • 2 Tablespoons (30 ml) honey
  • 1 small jalapeño, red, seeded

Directions

  1. Preheat oven to 400°F (200°C). Spray an 8-inch x 8-inch baking pan or muffin tins with cooking spray.
  2. Combine 1 cup wheat flour, 1 cup cornmeal, baking powder and salt, optional in a large bowl and mix well.
  3. Place eggs, milk, oil, and honey into the Vitamix container and secure the lid.
  4. Start the blender on its lowest speed, and slowly increase speed to Variable 7. Blend for 10 seconds.
  5. Reduce speed to Variable 3 and remove lid plug. Add jalapeños through the lid opening and blend for 10-15 seconds.
  6. Pour wet ingredients into the dry ingredients and mix together by hand. Pour batter into prepared pan or muffin tin. Let sit for 5 minutes, then bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Chef's Notes

Flour must always be at room temperature to make bread, so if coming from freezer or refrigerator, spread on sheet trays to bring to room temp.