Jalapeño Chile Cornbread


  • 2 tbsp minced Veg-Fresh Jalapeño chile peppers, add extra for more spice/flavor
  • 1 1/4 cup of stone ground corn meal
  • 1 cup fresh corn kernels
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup nonfat buttermilk
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 1/2 tbsp butter, melted
  • 1 1/2 tbsp honey
  • 1 tbsp canola oil
  • 2 large eggs, lightly beaten


  1. Pre-heat oven to 375° and place 9 in. cast iron skillet coated with cooking spray into the oven for 5 min or until heated.
  2. Combine cornmeal, corn, salt and baking soda in a large bowl – stirring with a whisk. Make a well in the center of the mixture.
  3. In a separate bowl, combine buttermilk, cheese, jalapeños, butter, honey, oil and eggs. Once mixed, add it to the cornmeal mixture. Stir until combined.
  4. Place mixture into pre-heated skillet. Bake for 30 minutes or until toothpick inserted in center comes out clean.
  5. Cool in pan for 10 minutes and then cut into wedges and serve.