Wednesday, January 23, 2013

Jalapeno Cornbread

Jalapeno Corn Bread with a hint of kick makes it a good partner for most any kind of beans or peas as well as collard or turnip greens. For those of you who like to turn up the heat, simply add a few more jalapenos drained to keep the amount of liquid the same. 

1 cup Jackie's Quick Bread Flour Blend (or flour choice)
1 cup yellow corn meal
2 tablespoons sugar
1 1/2 tablespoons Rumford baking powder
1/2 teaspoon salt
7/8 cup milk
1/4 cup canola oil
1 large egg
1/4 cup canned jalapeno peppers, drained and  finely diced
2 tablespoons jalapeno pepper liquid

1. Preheat oven to 400 degrees Fahrenheit. Spray a 9-in round baking dish with gluten free non-stick cooking spray.

2. Place flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir to thoroughly combine; set aside.

3. In a smaller bowl, place milk, oil, egg and jalapeno pepper, plus juice from the pepper. Pour the wet ingredients into the first bowl filled with dry ingredients. Stir until thoroughly combined. Pour batter into prepared baking dish. Allow to rest for 15 minutes BEFORE placing in preheated oven.

4. Bake for 25 to 30 minutes or until toothpick inserted into the center comes out clean. To serve, cut into wedges.

Servings: 12

Oven Temperature: 400°F

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Inactive Time: 15 minutes
Total Time: 50 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.
·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 105.25
Calories From Fat (48%) 51

% Daily Value
Total Fat 5.74 g 9%
Saturated Fat 0.74 g 4%
Cholesterol 16.92 mg 6%
Sodium 299.63 mg 12%
Potassium 63.97 mg 2%
Total Carbohydrates 11.8 g 4%
Fiber 0.88 g 4%
Sugar 3.16 g
Protein 2.04 g 4%
Fiber 0.88 g 4%
Copper 0.02 mg 1%
Energy 440.38
Glucose 0.02 g
Iron 0.62 mg 3%
Lactose 0.89 g
Lysine 0.1 g
Magnesium 15.84 mg 4%
Manganese 0.05 mg 3%
Net Carbohydrates 10.92 g
Phosphorus 86.91 mg 9%
Riboflavin 0.07 mg 4%
Selenium 3.32 mcg 5%
Thiamin 0.05 mg 3%
Vitamin A 144.84 IU 3%
Vitamin B12 0.13 mcg 2%
Vitamin B6 0.05 mg 3%
Vitamin C 2.26 mg 4%
Vitamin D 12.13 IU 3%
Vitamin E 0.88 mg 9%
Vitamin K 3.32 mcg 4%
Zinc 0.33 mg 2%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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