Cheddar & Jalapeño Cornbread

20 min

8” round loaf for 12 servings

Deliciously moist, cheesy, and gluten-free, this cornbread will be the hit at your next potluck or BBQ. It’s got the right amount of sweetness from the corn and zing from jalapeno, while the texture will make you want to reach for seconds. For an extra “wow” factor, drizzle will a combination of melted butter and honey. Irresistible.

Ingredients

  • 1⁄4 cup unsalted butter
  • 3⁄4 cup milk, your choice
  • 2 eggs
  • 1 pkg Cheddar & Jalapeño Cornbread Mix
  • 1⁄2 cup grated cheddar cheese

Preparation

  1. Cube butter. In a large microwaveable bowl, heat butter and milk on high for 1 min. Remove from microwave; whisk until butter melts.
  2. Whisk in eggs until foamy; add mix. Whisk vigorously until no lumps remain.
  3. Stir in cheese.
  4. Pour into an oiled Round Steamer. Cover; microwave on high, 9 min. Or, pour into oiled Round Cake Pan placed on a Sheet Pan. Bake in preheated 350° F oven for 35–40 min.
  5. Rest for 5 min, then invert onto Cooling Rack.

Nutritional Information

Per serving: Calories 150, Fat 7 g (Saturated 4 g, 0.1 0 g), Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 16 g (Fiber 1 g, Sugars 4 g), Protein 5 g.

Tips

To easily remove loaf from pan, place Cooling Rack upside down on top of the pan, then flip.

Swap butter for margarine or oil, if preferred.

Perfectly Balance Your Plate

Serve with 4 oz (113 g) lean protein, 2 cups mixed greens, and 1 tbsp Epicure Dressing, your choice.