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Jalapeño Cheese Cornbread

Active Time: 20 minutes
Total Time: 50 minutes • Makes: 24 pieces


Schnucks nonstick cooking spray
1 cup Schnucks unsalted butter (2 sticks)
4 Schnucks large eggs
2 cups Schnucks 2% reduced-fat or vitamin D whole milk
1 bunch green onions, cut into large pieces
1 large fresh jalapeño chile pepper, cut into large pieces
8 ounces Schnucks hot pepper Jack cheese or sharp Cheddar cheese
3 cups Schnucks all-purpose flour
1 cup yellow cornmeal
1/4 cup Schnucks granulated sugar
2 tablespoons baking powder
1 teaspoon kosher salt

1. Preheat oven to 375°F. Spray 13 x 9-inch metal baking pan with nonstick cooking spray. In microwave-safe medium bowl, heat butter in microwave oven on high 1-1/2 to 2 minutes or until melted, stirring after 1 minute. Add eggs and with whisk, beat well; stir in milk. In food processor with knife blade attached, pulse onions and jalapeno about 15 times or until finely chopped. Replace knife blade with shredding blade. Shred cheese.

2. In large bowl, with whisk, stir together flour, cornmeal, sugar, baking powder and salt until well combined. Add milk mixture to flour mixture and stir just until dry ingredients are moistened. Stir in onions, jalapeño and cheese until well blended. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack 5 minutes to serve warm, or cool completely to serve later. Cut lengthwise into 4 rows; cut each row crosswise into 6 pieces.


Each piece: about 209 calories, 11 g total fat (7 g saturated), 63 mg cholesterol, 282 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g sugars, 6 g protein