Jalapeno Cheddar Cornbread / Eggless/ Blog Hop/ Culinary hoppers

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Hello Everybody !!!

Today I am bringing you a recipe which I love so much . Since we are nearing fall , I will be starting to make several fall dishes like soups, stews and chillies  and this will be a delicious accompaniment for that . My recipe for today is a delicious Jalapeño Cheddar corn bread made with some home grown fresh jalapeños , sharp cheddar and some fresh corn . Regularly the corn bread recipe is with egg , but I have made it eggless by using flax meal as a substitute. That addition to it made this corn bread a pure vegetarian bread with so much flavour bursting out of it. I drizzled some honey on it , warmed it and had it just like that , it tasted real good like that too . But do try it with your soups/ stews/ chillies , I am sure you won’t stop eating at all. It is a very easy recipe which you can whip it in no time.

I have made this recipe as a part of blog hop with Culinary hoppers . Our theme for this month was bakes , when we decided that I have wanted to do something savoury because I don’t like sweet things that much. I decided on making a corn bread because it’s versatile and I could use the abundant Jalapeños from my garden , so it was a win win situation . 

Let’s see how to make this delicious bread 

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Jalapeno Cheddar Corn bread
Serves 10
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
387 calories
48 g
49 g
19 g
6 g
12 g
102 g
510 g
1 g
1 g
6 g
Nutrition Facts
Serving Size
102g
Servings
10
Amount Per Serving
Calories 387
Calories from Fat 170
% Daily Value *
Total Fat 19g
30%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 49mg
16%
Sodium 510mg
21%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
10%
Sugars 1g
Protein 6g
Vitamin A
14%
Vitamin C
11%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Corn meal - 2 cups
  2. All purpose flour - 2 cups
  3. Baking Soda - 4 teaspoon
  4. Salt- 1/4 tsp
  5. Butter Milk -2 cups
  6. Flax eggs- 2 no (Check notes how to make it)
  7. Melted Butter- 1/2 cup
  8. Jalapeños- chopped 1/2 cup
  9. Fresh or Frozen Corn kernels - 1 cup
  10. Grated sharp cheddar- 1 cup
Instructions
  1. 1. Preheat your oven to 400 F , slightly spray your skillet with oil and keep it in the oven while the oven is getting ready . This will help the skillet to remain hot and give the cornbread a nice crust.
  2. 2. In a bowl mix cornmeal , flour , baking soda and salt .
  3. 3. In another bowl whisk butter milk , flax eggs and melted butter keep it aside .
  4. 4. Add this buttermilk mixture to the dry mixture and mix it smooth
  5. 5. Now add the jalapeños , fresh corn and grated cheese to it .
  6. 6. Pour this batter in the heated skillet and bake it for 25 to 30 minutes , or till its done . You can check whether its done by inserting a toothpick or a skewer in the middle . If it comes cleans then your cornbread is done .
  7. 7. You may have to change the temperature according to your oven .
Notes
  1. How to make flax eggs ?
  2. Mix I tablespoon Flax meal with 3tablespoons water , this will give you one flax egg
beta
calories
387
fat
19g
protein
6g
carbs
48g
more
Crackleandtemper http://crackleandtemper.ca/

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This recipe has been made as a part of blog hop with Culinary Hoppers 

blog-hop

 

Please check here to see other delicious bakes from all of us

Chilli Biscuits/ Savory Cookies / Masala Khara biscuits by Vani 

Eggless Ladi Pav by Padma 

Simple Cocoa Brownies by Swati 

Nan Khatai by Jayashree

Chocolate mud cake with chocolate Ganache by Poornima

 

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