Jalapeno Cornbread Recipe


Preparation Time10 MinCooking Time8 Min
Ready In18 MinDifficulty LevelEasy
Health IndexHealthyServings9
Main IngredientInterest Group


 Canned white corn16 Ounce (1 Can)
 Canned green chilies4 Ounce, drained (1 Can)
 Stone ground yellow cornmeal34 Tablespoon (2 Cups Plus 2 Tablespoons)
 Sugar2 Tablespoon
 Baking powder2 Teaspoon
 Salt1 Teaspoon
 Eggs3 , separated
 Unsalted margarine3 Tablespoon, melted

Nutrition Facts

Serving size

Calories 334 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 70.5 mg23.5%

Sodium 545.8 mg22.7%

Total Carbohydrates 58 g19.3%

Dietary Fiber 4.6 g18.5%

Sugars 6.7 g

Protein 7 g14.5%

Vitamin A 5.5% Vitamin C 7.2%

Calcium 9.6% Iron 13.7%

*Based on a 2000 Calorie diet


1. Drain the liquid from the corn into a 4-cup measure; reserve the corn. Add enough water to the corn liquid to measure 2 cups.
2. Finely chop half of the drained chilies, if using. Cut the remaining chilies into strips. Reserve.
3. Measure the cornmeal, sugar, baking powder and salt into a bowl. Add the egg yolks, slightly beaten, to the bowl. Stir in the melted margarine and the corn liquid. Beat with a wooden spoon until the mixture is blended. Stir in the reserved corn and the finely chopped green chilies, if using.
4. Beat the egg whites with a pinch of salt in a large bowl until stiff, but not dry peaks form. Fold the whites into the batter until no streaks of white remain. Pour the batter into a greased 9 1/2-inch round or square microwave-safe pie plate. Arrange the strips of chilies on top in lattice fashion, if using.
5. Microwave the cornbread on Full Power for 8 minutes. Cool the dish directly on a heatproof surface. Cut the cooled cornbread into 3-inch squares.