All this cold weather has me in the mood for soup, and what goes better with soups than cornbread? Maybe mexican cornbread? 😉 There are lots of different versions of mexican cornbread, but my version has chopped jalenpenos, frozen corn kernels, and cheese. I really prefer using the frozen corn kernels over several recipes that I tried using cream style corn. I found that the cream style corn kind of made the muffins overly moist and somewhat dense. But don’t worry that my version is dry – they’re still moist and delicious, with just a touch of heat. Of course, you can adjust the heat level to your tastes, but I’m a wimp when it comes to spicy food =). Enjoy!
Mexican Cornbread
2/3 cup cornmeal
1/3 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 tbsp finely chopped pickled jalepenos (fresh would be fine too, but this is what I had on hand)
1/4 cup shredded sharp cheddar cheese
1/3 cup frozen corn kernels
1/3 cup fat-free buttermilk
1 tbsp canola oil
1 egg
1. Preheat oven to 475 degrees. Spray 6 muffin cups with non-stick spray.
2. In small bowl, whisk cornmeal, flour, salt, baking soda, and baking powder until combined. Combine buttermilk, oil, and egg in small bowl or measuring cup and stir until combined. Add wet ingredients to dry ingredients and stir just until combined. Fold in cheese, corn and jalepenos.
3. Divide batter evenly among prepared muffin cups. Bake for 15 minutes or until golden brown. Makes 6 muffins.
Nutritional Info (per muffin): 138 calories; 5.4 g fat; 18.6 g carbohydrates; 1.4 g fiber; 4.6 g protein
