Jalapeño Cornbread

Spice up your cornbread with this jalapeño recipe! It’s easy to prepare a day ahead and serve with your Thanksgiving meal.

Serves: 16Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy


Serves: 16

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1⁄4 cup granulated sugar
  • 1 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1 cup Kroger® Nonfat Grade A Plain Yogurt
  • 2 eggs, beaten
  • 3 tablespoons jalapeño, seeded and minced

Directions

  • Preheat oven to 400°F. Lightly spray an 8”x8” baking pan with nonstick cooking spray.
  • In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Stir in the yogurt and eggs, stirring just until combined. Fold in the jalapeño. Pour into the prepared pan.
  • Bake for 20-25 minutes, until the center of the bread springs back when gently pressed.
  • Serve with honey or butter.