Tender and zesty, this cornbread makes packs flavor and texture making it somewhat irresistible!
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbs baking powder
1 tsp salt
1 - 2 Tbs fresh jalapeño, finely diced
½ cup fresh corn kernels, grilled and removed from cob
1 cup + 2 Tbs fat free milk
¼ cup avocado oil (or vegetable oil)
2 large eggs, lightly beaten
1/4 cup pickled sliced jalapeño peppers
1/3 - 1/2 cup Manchego cheese, grated
Serve with honey butter if desired.
Preheat oven to 400º F. Spray an 8 inch square baking pan with cooking spray.
Combine
the cornmeal, flour, sugar, baking powder and salt in a medium bowl and
whisk to combine. Add the fresh corn kernels to the dry ingredients
and stir to distribute evenly.
In
another bowl combine the minced jalapeño with the milk, oil and eggs,
whisking to mix well. Add the milk mixture to the flour mixture and
stir just until combined. Pour batter into prepared pan.
Distribute
the pickled jalapeño slices over the top of the batter and sprinkle
evenly with the Manchego cheese. Bake for 20 to 25 minutes, or until a
wooden pick inserted into the center of the bread comes out clean and
the cheese is a golden brown. Serve warm, or cool on a wire rack until
ready to serve.
