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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.

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

  • Total Time26 Minutes
  • Yield
  • DifficultyIntermediate
Jalapeño Corn Bread

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Vitamix

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
  • 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.
    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.
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Nutrition

1 serving (27g)
Calories 1000
Total Fat 1.5g
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 5g
Protein 3g

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